Recipe - Mushrooms A La Stroganoff (Lf)

1 cup Brown Vegetable Stock; see
recipe same name
2 cup Onions; cut or sliced up
4 cup Mushrooms; cut or sliced up (combine
cultivated & wild if u can)
1 tablespoon Paprika, sweet;
pn Pepper, cayenne; =or=
pn Paprika, hot;
1 teaspoon Grated lemon zest;
x Salt; to taste
x Pepper, black; to taste
One half cup Yogurt, nonfat plain;
strained in cheesecloth for
8 hours
2 tablespoon Fresh dill; or parsley chopd

PER 1 CUP SERVING
86 x *cals
13/16 x *gm fat
3/8 x *mg chol
95 Three fourths x *mg sodium w/o added salt

Heat One half 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 onethird (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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini