8 ounces Portabella mushrooms
8 ounces Shiitake mushrooms
8 ounces button mushrooms
1 large onion sliced in rings
4 cloves garlic
2 tablespoons. olive oil
1 1/2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon pepper
8 ounces soft tofu, drained
1 cup low fat sour cream
2 tablespoons all purpose flour
2 tablespoons grated orange peel
6 cups linguini
3/4 cup skim milk
1/2 yellow pepper, sliced
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 and pepper. As mushrooms are cooking, place tofu, sour cream, milk and flour in 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. Place this entire mixture over hot cooked linguini, sprinkle orange peel. Saute yellow pepper and reserved mushroom slices in a bit of oil until tender. Dot the top of delite with these slices. 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
Low Fat Index | Recipe Index | Home