Mushroom stroganoff

Yield: 1 servings

Measure Ingredient
150 \N Grs Mushrooms (cut in
\N \N Strips)
1 \N Onion (medium, preferably
\N \N Brown)
1 \N Garlic clove (or 2 small
\N \N Ones)
10 millilitres Or sauteeing substitute
1 \N Or 2 Tbs LF sour cream or
\N \N Substitute
5 \N To 10 ml balsamic vinegar.

Sautee chopped onion and garlic over moderate heat till soft. Add mushrooms. When soft (usually 2 min), add seasoning, LF sour cream or substitute and vinegar. Stir gently. When heated serve on rice or noodles or baked potatoes.

Tip: When sauteeing mushrooms use little sauteeing agent and cook lightly. Never overcook mushrooms.!!! Posted by "Paul Carreno" <PCARRENO@...> to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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