Mushrooms a la stroganoff (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown Vegetable Stock; see recipe same name |
| 2 | cups | Onions; sliced |
| 4 | cups | Mushrooms; sliced (combine cultivated & wild if u can) |
| 1 | tablespoon | Paprika, sweet; |
| pinch | Pepper, cayenne; -=or=- | |
| pinch | Paprika, hot; | |
| 86 | xes | *cals |
| 13/16 | x | *gm fat |
| 1 | teaspoon | Grated lemon zest; |
| x | Salt; to taste | |
| x | Pepper, black; to taste | |
| ½ | cup | Yogurt, nonfat plain; strained in cheesecloth for 8 hours |
| 2 | tablespoons | Fresh dill; or parsley chopd |
| ⅜ | x | *mg chol |
| 95¾ | x | *mg sodium w/o added salt |
Directions
PER 1 CUP SERVING
Heat ½ cup of the stock in a large saute pan and add the onions.
Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes until reduced by one-third (⅓). Season to taste with salt and pepper. Remove the pan from the heat, let the mixture rest for about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2 to 4.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE