Mushroom Stroganoff

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 rice)

Recipe

• 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 rice and a crisp green salad.