Chef Ian Brandt Presents: Mushroom Stroganoff with Papparadelle Pasta and Brown Rice    1ère partie
 
Le chef Ian Brandt présente : les champignons stroganoff aux pâtes papparadelle et riz complet partie 1 / 2  1ère partie
1ère partie Play with flash player Play with windows media
2ème partie Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Mushroom Stroganoff (Gluten-free)
Pinch of white pepper
Pinch of cayenne
5 cranks fresh ground black pepper
½ teaspoon dry thyme leaf or 2 teaspoons fresh thyme leaf
½ teaspoon dry rubbed sage leaf or 2 teaspoons of fresh sage leaf
½ teaspoon dry French tarragon or 2 teaspoons of fresh tarragon leaf
2 cloves minced garlic
½ cup diced bell pepper
¾ cup diced yellow or white onion
2 caps diced portabella, de-stemmed and de-gilled
2 teaspoons sea salt
2 tablespoons sesame oil
3 tablespoons olive oil
2 tablespoons tamari (wheat-free)
1½ cup soup stock or water
2 cups tofu sour cream
Semolina pappardelle pasta or long grain brown rice

Tofu Sour Cream
2 packages Mori-Nu soft silken tofu
3 tablespoons bottled lemon juice
3 tablespoons white distilled vinegar
¼ cup canola oil
1 tablespoon sugar
1½ teaspoon sea salt




email to friend Envoyer à un ami par courriel