Name: Mushrooms a la Stroganoff (Lf)
Ingredients: 1 c Brown Vegetable Stock; see recipe same name; 2 c Onions; sliced; 4 c Mushrooms; sliced (combine cultivated & wild if u can); 1 tb Paprika, sweet;; pn Pepper, cayenne; -=or=-; pn Paprika, hot;; 1 ts Grated lemon zest;; x Salt; to taste; x Pepper, black; to taste; 1/2 c Yogurt, nonfat plain; strained in cheesecloth for 8 hours; 2 tb Fresh dill; or parsley chopd; 86 x *cals; 13/16 x *gm fat; 3/8 x *mg chol; 95 3/4 x *mg sodium w/o added salt

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Low-fat, Vegetarian, Vegetables	4	Servings

INGREDIENTS

1	c	Brown Vegetable Stock; see recipe same name
2	c	Onions; sliced
4	c	Mushrooms; sliced (combine cultivated & wild if u can)
1	tb	Paprika, sweet;
	pn	Pepper, cayenne; -=or=-
	pn	Paprika, hot;
1	ts	Grated lemon zest;
	x	Salt; to taste
	x	Pepper, black; to taste
1/2	c	Yogurt, nonfat plain; strained in cheesecloth for 8 hours
2	tb	Fresh dill; or parsley chopd
86	x	*cals
13/16	x	*gm fat
3/8	x	*mg chol
95 3/4	x	*mg sodium w/o added salt

INSTRUCTIONS

PER 1 CUP SERVING
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 (1/3). 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. Serves 2
to 4.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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