Oriental Mushroom & Tofu De-Lite

1 8 o/z. Portabella mushrooms
1 8 o/z. Shitake mushrooms
1 8 o/z. Button mushrooms
1 lg. onion sliced in rings
4 cloves garlic
2 tbls. olive oil
1 1/2 tsps. dried dill weed
1 tsp. salt
1/4 tsp. pepper
8 o/z. soft tofu (drained)
1 cup sour cream (low fat)
2 tbls. all purpose flour
2 tbls. grated orange peel
6 cups linguini
3/4 cup skim milk
1/2 yellow pepper (sliced)

1. Heat oil in a wok or large saute pan over medium-high heat. Cook onion, garlic, mushrooms (reserving a few mushroom slices) in oil for 10 minutes, stirring often, until tender. Stir in dill weed, salt & pepper.

2. As mushrooms are cooking, place tofu, sour cream, milk and flour in a blender. Cover and blend on medium until smooth. Stir tofu mixture over mushroom mixture and cook over medium heat, stirring constantly
until mixture is thickened.

3. Place this entire mixture over hot cooked linguine, sprinkle orange peel.

4. Saute yellow pepper and reserved mushroom slices in a bit of oil until tender. Dot the top of de-lite with these slices.

5. For added color place a few orange slices on platter just before serving.

Makes 6 Servings
Per Serving: 385 calories; Fat 13 grams; Chol. 80 mg.; Sodium 430 mg.; Carb. 51 grams; Protein 17 grams

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