Mushroom Stroganoff

Name: Mushroom Stroganoff
Ingredients: 1 1/4 lbs mixed fresh mushrooms (cremini, chanterelles, porcini and or or oyster); 1 red onion, diced; 2 garlic cloves, crushed; 2 cups vegetable stock; 1 tablespoon tomato paste; 2 tablespoons fresh lemon juice; scant tablespoon cornstarch; 2 tablespoons cold water; 1/2 cup low-fat plain yogurt; 3 tablespoons fresh parsley, chopped; pepper; brown rice, for serving (or white rice)

12 ingredients

3 steps

Ingredients

1 1/4 lbs mixed fresh mushrooms (cremini, chanterelles, porcini and or or oyster)
1 red onion, diced
2 garlic cloves, crushed
2 cups vegetable stock
1 tablespoon tomato paste
2 tablespoons fresh lemon juice
scant tablespoon cornstarch
2 tablespoons cold water
1/2 cup low-fat plain yogurt
3 tablespoons fresh parsley, chopped
pepper
brown rice, for serving (or white rice)

Directions

1

Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
2

Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2 minutes, stirring occasionally.
3

Just before serving, remove the pan from the heat and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of parsley and season with pepper. Transfer the stroganoff to a warm serving dish, sprinkle with remaining parsley, and serve at once with brown or white rice and a crisp green salad.