Mushrooms a la stroganoff (lf)

Yield: 4 Servings

Ingredients:

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

Instructions:

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 MMMMM---------------------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