Recipe - Luciennes Mushroom Stroganoff

2 md Onions; cut or sliced up
5 Stalks celery; chopped
4 tablespoon Butter or margarine; or
olive oil
6 cup Mushrooms; small or pieces
One half teaspoon Mixed herbs
One half teaspoon Sweet basil
1 tablespoon Flour; heaping
1 One fourth cup Vegetable stock
Salt and pepper
Garlic; to taste
1/3 cup Sour cream; or yogurt
Cooked pasta

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 23 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 810 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 MCRecipe Digest V1 #942 by KitPATh phannema@wizard.ucr.edu on
Dec 02, 1997