September is National Mushroom Month
We eat a lot of mushrooms in our diet, particularly now that we are trying to replace meat a few days a week. Larger mushrooms are great in lasagna and we use them in everything from omlettes to topping for our baked potatoes. I haven't tried tofu and my husband probably won't, but here are some recipes from the Soyfoods Council:
Tofu and Mushroom Piccata
1 large lemon, peeled and white pith removed
½ cup all-purpose flour
1 pound extra-firm tofu, cut into ¼-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
⅓ cup dry white wine
4 ounces white button mushrooms, thinly sliced
2 tablespoons capers, drained
2 tablespoons minced, fresh parsley leaves
2 tablespoons soy margarine (optional)
Preheat oven to 275 degrees Fahrenheit. Cut the lemon into very thin rounds, discarding the seeds, and set aside.
Put the flour into a shallow bowl. Season the tofu with salt and pepper and dredge in the flour, tapping off any excess. Transfer the tofu slices to a platter and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tofu, in batches, and cook, turning ounce until gold brown on both sides—about 2 minutes total.
Place the tofu slices on a baking sheet and keep warm in the oven.
Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
Add the mushrooms and cook, stirring a few times, until slightly softened, or for about 2 minutes. Stir in the lemon slices, capers and parsley and simmer until hot.
Stir in the soy margarine to enrich the sauce.
Arrange the tofu on a serving platter or individual plates and pour the sauce over the tofu. Serve at once.
Recipe courtesy of www.care2.com
Mushroom, Edamame and Salmon Penne
4 cups uncooked Barilla Plus penne
2.5 tablespoons olive oil, divided use
1 pound mushrooms, sliced
1 large onion, diced
1 16-ounce bag frozen, shelled edamame
4 sundried tomatoes
¼ cup all-purpose flour
¾ teaspoon salt
¾ cup white wine
1 ¼ cups vegetable broth
1 pound skinless salmon fillets, pan-seared and cut into 6 strips
Bring a large saucepan of water to boil and prepare pasta according to package directions
Heat one and ½ tablespoons olive oil in large, non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about five minutes more until the other side is the same color. Add edamame and stir. Add tomato and sprinkle with flour and salt, and stir for three to four minutes to slightly cook the four.
Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens.
In a separate skillet, cook salmon in remaining olive oil for about 3 minutes on each side. Add cooked pasta to other ingredients and stir to combine. Cook until thoroughly warm and top with salmon strips to server.
Recipe courtesy of www.cooksrecipes.com
Spicy Tofu and Mushroom Spaghetti Sauce
¼ cup olive oil, divided
1 (14 ounce) package water-packed firm tofu, cut into ½-inch cubes
4 ounces assorted mushrooms, sliced
1/3 cup minced onion
2 garlic cloves, minced
1 teaspoon chile flakes
16 ounces tomato sauce
3 tablespoons chopped Italian black olives
¼ cup chopped fresh basil
6 cups hot cooked Soy7 Spaghetti
Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned. Remove from pan and reserve.
Add remaining oil, mushrooms, onion and garlic to skillet and sauté for 5 minutes.
Add chile flakes and cook 1 more minute.
Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes. Just before serving, add the olives and basil Serve over spaghetti and garnish with grated Parmesan cheese.
Recipe courtesy of The Soyfoods Council.