Mushrooms a la Stroganoff

By Hklbrries

Here is the sizzle minus the steak - a traditionally inspired Russian stroganoff of meaty mushrooms. Be sure that the yogurt is at room temperature so that it won't curdle when added to the mushrooms.

Ingredients

• 1 cup Brown Vegetable Stock (recipe in collection)
• 2 cups sliced onions
• 4 cups sliced mushrooms (combination of cultivated and wild if possible)
• 1 tbsp sweet paprika
• Pinch of cayenne or hot paprika
• 1 tsp grated lemon zest
• Salt
• Freshly ground black pepper to taste
• 1/2 cup nonfat plain yogurt, strained in cheesecloth for 8 hours
• 2 tbsp chopped fresh dill or parsley

Details

Servings 2

Preparation

Step 1

Heat 1/2 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 one-third. 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.

Nutritional Information:
Per (1 cup) serving
86 calories
.8 g fat
.4 mg cholesterol
95.8 mg sodium without added salt