mushroom stroganoff

Name: Mushroom Stroganoff
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 1/4 pound(s) mixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello); 1 - red onion, diced; 2 - garlic cloves, crushed; 2 cup(s) vegetable stock; 1 tablespoon(s) tomato paste; 2 tablespoon(s) fresh lemon juice; - scant tablespoon cornstarch; 2 tablespoon(s) cold water; 1/2 cup(s) low-fat plain yogurt; 3 tablespoon(s) fresh parsley, chopped; - freshly ground black pepper; - cooked brown or white rice or egg noodles

(4 RATINGS)

20 Pinches 2 Photos

Daily Inspiration S

Deep In The Heart of, TX

Updated on Oct 30, 2015

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

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/4 pounds mixed fresh mushrooms (cremini, chanterelles, porcini, oyster, baby portobello)
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
- freshly ground black pepper
- cooked brown or white rice or egg noodles

How To Make mushroom stroganoff

Step 1

Place mushrooms, onion, garlic in a pan and cook for several minutes to allow the mixture to soften.

Step 2

Add stock, tomato paste and lemon juice and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes more.
Step 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.
Step 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.
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