mushroom stroganoff
(4 ratings)
A wonderful vegetarian version of traditional stroganoff. A great accompaniment to a green vegetable or salad.
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(4 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For mushroom stroganoff
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1 1/4 lbmixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello)
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1red onion, diced
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2garlic cloves, crushed
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2 cvegetable stock
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1 Tbsptomato paste
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2 Tbspfresh lemon juice
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scant tablespoon cornstarch
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2 Tbspcold water
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1/2 clow-fat plain yogurt
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3 Tbspfresh parsley, chopped
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freshly ground black pepper
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cooked brown or white rice or egg noodles
How To Make mushroom stroganoff
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1Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.
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2Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
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3Blend 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.
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4Just 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.
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Categories & Tags for Mushroom Stroganoff:
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