Mushrooms La Stroganoff Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Chicken broth, divided
2 cup: Onions, sliced
4 cup: Mushrooms, sliced
1 tbsp: Paprika,
1 pinch: Cayenne, or hot paprika
1 tsp: Lemon zest, grated
Pepper, to taste
1/2 cup: Yogurt, skim milk, strained
2 tbsp: Parsley, chopped (or dill)
Directions:
Heat 1/2 cup of the stock in a large sauti 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, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of polenta,
steamed wild or brown rice, or noodles NOTES
: 1.The recipe calls for the yogurt to be strained for at least 8
hours. We put it to strain at the beginning of the preparation,
results were fine. 2. The original recipe calls for 1 cup of
vegetable stock, in lieu of chicken broth. Contributor: Ornish,Joyce
Goldstein, in Eat More, Weigh Less Preparation Time: 0:45
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, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with slices of polenta,
steamed wild or brown rice, or noodles NOTES
: 1.The recipe calls for the yogurt to be strained for at least 8
hours. We put it to strain at the beginning of the preparation,
results were fine. 2. The original recipe calls for 1 cup of
vegetable stock, in lieu of chicken broth. Contributor: Ornish,Joyce
Goldstein, in Eat More, Weigh Less Preparation Time: 0:45
Source from luhu.jp