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Chantrelle Stroganoff

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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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