Mushroom Stroganoff

Total Time
30mins
Prep 10 mins
Cook 20 mins

This dish is awesome served over a lot of brown & wild rice.

Ingredients Nutrition

Directions

  1. Saute onions and celery in butter in large pan over low heat until the onions are clear.
  2. Add the'shrooms& cook until their juices begin to run, about 2 or 3 minutes.
  3. Add the basil& oregano.
  4. Stir in the flour& cook about a minute.
  5. Add the vegetable stock,& cook gently for about 10 minutes.
  6. Remove pan from heat, stir in the yogurt, add a little salt& pepper to taste.
  7. Heat gently before serving, but don't bring to the boiling point, or it will begin to curdle& separate.
  8. Stir in the parsley& serve.

Reviews

(3)
Most Helpful

This was rather average. While it didn't taste too bad, the grey colour was unappealing and five celery ribs was a lot of celery.

Emma-Jane May 17, 2005

I found this recipe to be very comforting!I halved the recipe and used 3/4 cup veg. stock. I did add a little sour cream to the yogurt just to beef it up. I used button mushrooms, but would love to try it with portobellas next time. Thanks Moody for a nice dinner!

Sharon123 March 06, 2004

Overall, I thought this was average. Personally, for me it could do with a bit more flavour. I did however leave out the celery (dont like it), maybe that would make a difference. I also found that it was really watery. I made it for 2 and the recipe said 5/8 cups of stock, I used 4 and it didnt seem to thicken up, even after adding a bit more flour. It was however, really simple to make.

ecm October 06, 2003

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