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

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