Mushroom Stroganoff
Ready In: 30 mins
Serves: 4
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
- 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.
- 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.
- 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.
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