Mushrooms A La Stroganoff (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Brown Vegetable Stock, see recipe same name
2 cup: Onions, sliced
4 cup: Mushrooms, sliced (combine cultivated & wild if u can)
1 tbsp: Paprika, sweet,
pn Pepper, cayenne, -=or=-
pn Paprika, hot,
1 tsp: Grated lemon zest,
x Salt, to taste
x Pepper, black, to taste
1/2 cup: Yogurt, nonfat plain, strained in cheesecloth for 8 hours
2 tbsp: Fresh dill, or parsley chopd
PER 1 CUP SERVING
*cals,
*gm fat,
*mg chol,
*mg sodium w/o added salt,
Directions:
Heat 1/2 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 (1/3). 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
Source from luhu.jp
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 (1/3). 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
Source from luhu.jp