Mushroom stroganoff

• 1 pack or 3 cups Oyster Mushrooms
• 1 pack or 3 cups Shiitake Mushrooms
• 2 medium shallots
• 3 cloves garlic
• 1-2 tablespoons dijon mustard
• 1-2 tablespoons sherry vinegar
• 1/4 teaspoon ground nutmeg
• 2 tablespoons Bragg’s Liquid Aminos
• 1 pack (12.3 oz) Mori-Nu Lite Firm Silken Tofu
• 2 tablespoons lemon juice
• ground black pepper to taste
• 1 pound whole wheat spaghetti

Substitutions:

Oyster & Shiitake Mushrooms – use any fresh mushroom in equivalent amounts, 1 10-oz. bag frozen mushrooms, or 3 to 4 7-oz cans (watch sodium when using canned mushrooms).

Whole wheat spaghetti – use 1-pound of any whole grain pasta (whole wheat, brown rice, quinoa, etc.)  It’s OK to use white flour pasta, but you will get roughly half of the amount of fiber.

Sherry Vinegar – red wine vinegar, apple cider vinegar, balsamic vinegar, or white vinegar.

Shallot – red onion, yellow onion, or Vidalia onion.

Bragg’s Liquid Aminos – lite soy sauce, Tamari sauce, coco aminos, or even dilute regular soy sauce with water about 1/2 & 1/2.

Lite Firm Silken Tofu – this one is tough to substitute without changing the consistency of the sauce.