MUSHROOM STROGANOFF

Mushroom Stroganoff image

A wonderful vegetarian version of traditional stroganoff. A great accompaniment to a green vegetable or salad.

Provided by Daily Inspiration S

Time 40m

Number Of Ingredients 12

Ingredients

1 1/4 lb mixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello)
1 red onion, diced
2 garlic cloves, crushed
2 c vegetable stock
1 Tbsp tomato paste
2 Tbsp fresh lemon juice
scant tablespoon cornstarch
2 Tbsp cold water
1/2 c low-fat plain yogurt
3 Tbsp fresh parsley, chopped
freshly ground black pepper
cooked brown or white rice or egg noodles

Steps:

1. Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.
2. Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
3. 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.
4. 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 tbsp. 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 or noodles. Serve with a crisp green salad.

*** Explore more Mushroom Stroganoff Recipes »

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