Recipe - Mushrooms La Stroganoff

1 cup Chicken broth; divided
2 cup Onions; cut or sliced up
4 cup Mushrooms; cut or sliced up
1 tablespoon Paprika
1 pn Cayenne; or hot paprika
1 teaspoon Lemon zest; grated
Pepper; to taste
One half cup Yogurt, skim milk; strained
2 tablespoon Parsley; chopped (or dill)

Heat One half 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
Posted to MMRecipes Digest V4 #156 by Sarah Gruenwald sitm@ekx.infi.net
on Jun 05, 1997