Mushroom Stroganoff with Spicy Horseradish Mustard Cream Sauce

Serves: 4

Ingredients:

6 tablespoons white wine or vermouth

1 onion, small dice
1 lb sliced mushrooms
10 ounce package silken tofu

1/2 cup spicy horseradish mustard

2-3 tbs fresh parsley, chopped

salt and black pepper to taste

2/3 box of pasta - your choice (I used campanelle pasta; if you are gluten-free, use brown rice pasta).

Instructions:

Fill a pot with water, put a lid on it, and bring it to a boil.  While the water is coming up to temperature, start the sauce.

Place tofu on a food processor with 1 tablespoon wine; process until smooth.

Please 3 tablespoons wine to a large non-stick skillet and bring to a simmer over medium-high heat; add onion and cook for 3 minutes, stirring frequently.  Add mushrooms and 2 more tablespoons wine; cook until mushrooms are done; add more water if mixture begins to stick to the plan; a little browning, however, will add flavor!  Add creamed tofu to the pan and turn heat to low.

Cook pasta according to the manufacturers directions.  Add drained pasta to the skillet with the mushroom sauce.  Stir in the mustard, and turn the heat up to medium.  Cook until heated through.  Sprinkle with parsley and serve immediately.

Note:  Feel free to use jarred spicy horseradish mustard (I like the Martha's Pantry one from JCPenney) or make the recipe for spicy horseradish mustard on this blog!