Don't be scared...

Some people are so scared to try new foods or new recipes. I can understand why, I mean, you could spend hours in the kitchen preparing something new, only to have it be absolutely intolerable. Been there, done that. But why let a fear of failure hold you back? If we did that in every area of our lives, where would we be? We'd probably be cooking over a campfire still!

Tonight's recipe was a completely improvised ordeal that turned out rather tasty! Tonight's wildcard ingredient was a dried mushroom blend. I absolutely love mushrooms. I usually buy two cartons of fresh baby bellas and a carton of sliced white mushrooms every week when I go to the market. Often, they're just roasted with a bit of garlic and eaten as a side. A few weeks ago we were at Costco and I saw a large container of dried mushrooms. They were morel, oyster, porcini, portobella, and maybe more. The container must stand 18" tall and 6" in diameter. They called out to me like an Iron Chef challenge. "Try me. I dare you." So, I snapped them up!

I have absolutely no idea what to call it, except interestingly delicious and new! Maybe a Mushroom-Onion gravy?

Ingredients:
1 block extra firm tofu, pressed to remove excess water
1-2 tbsp. olive oil
1 large onion
2 cups dried mushrooms (I'm sure fresh would work beautifully as well!)
4 cups vegetable broth/stock (I use the Imagine Organics brand)
2 tbsp. dried thyme
1 tbsp. minced garlic
1 tbsp. corn starch
Onion powder
McCormick Chicken Seasoning

Method:
Before starting... wrap your tofu in a paper towel, then in a kitchen towel. Sit something heavy on top of it (whatever contraption works for you!) to draw out some of the excess water.

1. If you're using dried mushrooms, roughly chop, rinse, then soak them in hot water for a few minutes to rehydrate them. If you're using fresh mushrooms, roughly chop them.
2. Chop your onion roughly he same size as your mushroom pieces.
3. Add olive oil and garlic to a large pot. Soften your onions then add in mushrooms and soften those.
4. Add thyme and broth, then mix thoroughly.
5. Keep this mixture at a low boil for 30 minutes.

While your mushroom-onion mixture is brewing...

1. Unwrap your tofu and cut into 3/4 inch cubes.
2. Spray a skillet with cooking spray and heat to medium. Sprinkle pan with onion powder and chicken seasoning and add tofu. Brown it on all sides.

Back to your mushroom-onion mixture... take 1 tablespoon of cornstarch and mix with cold water. Then add to your boiling hot mixture. If you do not mix your cornstarch with water first, you'll get lovely lumps of starch in your pot. Not so pretty, not so tasty. Stir this mixture very well, and it will thicken to a gravy like consistency. Add your tofu and simmer for 10 minutes.

I think that this would be exceptional served on brown rice or even some whipped/mashed potatoes. It won't be colorful, but it will be really tasty. We had it alongside some green beans... stupid low-carb diet!

Enjoy!