Title: Mushrooms a la Stroganoff (Lf)
Categories: Lowfat Vegetarian Vegetable Eat Ornish
Yield: 4 Servings

1	c	Brown Vegetable Stock; see recipe same name
2	c	Onions; sliced
4	c	Mushrooms; sliced (combine cultivated & wild if u can)
1	tb	Paprika, sweet;
	pn	Pepper, cayenne; -=or=-
	pn	Paprika, hot;
1	ts	Grated lemon zest;
	x	Salt; to taste
	x	Pepper, black; to taste
1/2	c	Yogurt, nonfat plain; strained in cheesecloth for 8 hours
2	tb	Fresh dill; or parsley chopd
PER 1 CUP SERVING
86	x	*cals
13/16	x	*gm fat
3/8	x	*mg chol
95 3/4	x	*mg sodium w/o added salt

Heat 1/2 cup of the stock in a large saute pan and add the onions. Simmer, covered, until onions are tender, 10 to 15 minutes. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Stir in the paprika, cayenne, lemon zest, and the remaining stock and simmer briskly for about 10 minutes until reduced by one-third (1/3). Season to taste with salt and pepper. Remove the pan from the heat, let the mixture rest for about 5 minutes, and then swirl in the yogurt. Sprinkle with chopped dill or parsley. Serve with slices of baked polenta, steamed brown or wild rice, or noodles. Serves 2 to 4.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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