Lucienne's mushroom stroganoff

6 Servings

Ingredients

Quantity Ingredient
2 mediums Onions; sliced
5 Stalks celery; chopped
4 tablespoons Butter or margarine; or olive oil
6 cups Mushrooms; small or pieces
½ teaspoon Mixed herbs
½ teaspoon Sweet basil
1 tablespoon Flour; heaping
1¼ cup Vegetable stock
Salt and pepper
Garlic; to taste
⅓ cup Sour cream; or yogurt
Cooked pasta

Directions

Heat the oil in a large pan and saute the onions and celery over a low heat until the onions are transparent.

Add the mushrooms and cook for 2-3 minutes until the juices run.

Add the mixed herbs and basil. Stir in the flour and cook for 1 minute.

Add the stock, salt and pepper and allow to cook gently for 8-10 minutes covered.

Remove from the heat and stir in the sour cream and garlic, adjust the seasoning if necessary.

Heat very gently, to serving temperature, DO NOT BOIL.

Serve at once over penne pasta, spaghetti or rice.

Lucienne's Vegetarian Page (28 Nov 97); Johannesburg, Gauteng, ZA.

Information, recipes, help and philosophy at www.geocities.com/napavalley/3291 Recipe by: Vegetarian Page (1997) Johannesburg Posted to MC-Recipe Digest V1 #942 by KitPATh <phannema@...> on Dec 02, 1997

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