Mushroom Stroganoff

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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