| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Low fat, Main dishes, Pasta, Vegetarian | 6 | servings |
INGREDIENTS
| 1 | md | Onion; Minced |
| 1 | Clove Garlic; Sliced | |
| 1 | Whole Carrot; Grated | |
| 1 | Green Bell Pepper; Minced | |
| 1 | tb | Olive Oil |
| 1/2 | lb | Fresh Chanterelle Mushrooms |
| 1/2 | lb | Fresh Cremini Mushrooms |
| 1 | tb | Fresh Dill; Chop Or 1 Tsp Dried |
| 1 | ts | Nutmeg |
| 1 | ts | Paprika; Or Red Chili Powder |
| 3 1/2 | tb | Whole-Wheat Flour |
| 1/4 | c | Dry White Wine |
| 1 | c | Lowfat Yogurt; Room Temp, |
| 1 | lb | Fettucine; Cooked |
| Fresh Chives; Or Parsley, Garnish |
INSTRUCTIONS
In a large skillet, saute onion, garlic, carrot, and green pepper in oil. Stir and cook over med heat for 5 minutes, or until onions turn translucent. Stir in mushrooms, dill, nutmeg, and paprika (or chili) and cook, stirring, for 5 minutes, stirring constantly. Gradually add wine and continue cooking until a thick sauce forms. Reduce heat and fold in yogurt. Cook, stirring, until stroganoff is heated through. Serve over fettuccine, garnished with chives. Makes 4 - 6 servings. LACTO According to magazine Per Serving: Cal 196; Fat 3g; Carb 30g; Fib 3g; Pro 8g; Sod 44mg; CFF 14% This was quite good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 484.9 Fat 5g Carb 96.3g Fib 8.1g Pro 17.2g Sod 136mg CFF 8.9% Recipe by: Veggie Life, March 1995, pg 52 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 06, 1999, converted by MM_Buster v2.0l.
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