Yield: 2 Servings
|1 \N||Onion; finely chopped|
|1 \N||Garlic clove; crushed|
|25 grams||Butter OR sunflower margarine|
|225 grams||Small button mushrooms finely sliced|
|1 teaspoon||Moutarde de Meaux (1-2 tsp)|
|100 grams||Thick set yogurt|
Based on a classic Stroganoff recipe, this version loses the wine (and of course the beef!), and makes a delightful dish with mushrooms, garlic, grainy mustard and thick yogurt. Serve it warm, on a bed of rice, with a side salad.
Soften the onions and garlic in the butter or sunflower margarine until translucent - about 10 minutes. Add the mushrooms and stir until they are beginning to cook through but are not too soft. Strain off most of the juices, reserving 2 tbs. Stir in the mustard and salt to taste and mix thoroughly. Mix the reserved cooking juices into the yogurt, and stir into the mushrooms. Heat through and serve warm.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias