Mushroom Stroganoff - cooking recipe

Ingredients

1/2 ounce dried shiitake mushroom
1 cup boiling water
4 ounces medium firm tofu
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon canola oil
2 teaspoons tahini
1 tablespoon sesame oil (can substitute water)
1 medium onion, finely chopped
3 cups button mushrooms, sliced thickly (about 8 oz.)
black pepper
1/4 teaspoon paprika
3 tablespoons dry red wine
1 tablespoon soy sauce
1/4 teaspoon dried thyme or 1/2 teaspoon minced fresh thyme
1 teaspoon dried dill or 1 tablespoon minced fresh dill
3 cups cooked wide pasta or 3 cups cooked brown rice
1 tablespoon fresh parsley, minced

Preparation

Put shiitake mushrooms in a small bowl with the boiling water. Cover and set aside for a few hours (or until fully reconstituted; it may not take that long).
Squeeze liquid out of the mushrooms and save the soaking liquid.
Cut off the mushroom stems and discard; slice the caps as thinly as possible.
Put tofu, salt, lemon juice, canola oil, and tahini in a blender and process until smooth.
Heat sesame oil (or water) in a large skillet. Saute onion over moderate heat until nearly tender.
Add the shiitakes, button mushrooms, pepper and paprika. Saute for about 5 minutes or until button mushrooms don't look dry anymore.
Add 6 tb. mushroom soaking liquid to the skillet along with the wine and soy sauce. Cover and cook over low heat for 5 minutes.
Stir in thyme, dill, and tofu mixture and cook until slightly thickened.
Serve over noodles (my preference) or rice.
Garnish with parsley.