Mushrooms a la Stroganoff
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable stock
brown, see recipe same name |
|
| 2 | cups |
onions
sliced |
|
| 4 | cups |
mushrooms
(combine cultivated & wild if possible) |
*
|
| 1 | tablespoon |
paprika
sweet |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
paprika
hot |
*
|
| 1 | teaspoon |
lemon zest
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
yogurt
nonfat plain, strained in cheesecloth for 8 hours |
|
| 2 | tablespoons |
dill weed
or parsley chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable stock
brown, see recipe same name |
|
| 473 | ml |
onions
sliced |
|
| 946 | ml |
mushrooms
(combine cultivated & wild if possible) |
*
|
| 15 | ml |
paprika
sweet |
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | pinch |
paprika
hot |
*
|
| 5 | ml |
lemon zest
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
yogurt
nonfat plain, strained in cheesecloth for 8 hours |
|
| 3E+1 | ml |
dill weed
or parsley chopped |
|
Directions
Heat ½ cup of the stock in a large sauté 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 (⅓).
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.
