Mushrooms a la Stroganoff

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.