1 cup brown vegetable stock, see recipe same name
2 cup onions, sliced
4 cup mushrooms, sliced (combine cultivate
1 tbsp paprika, sweet
1 pinch pepper, cayenne, -=or=-
1 pinch paprika, hot
1 tsp grated lemon zest
1 salt, to taste
1 pepper, black, to taste
1/2 cup yogurt, nonfat plain, strained in cheesecloth f
2 tbsp fresh dill, or parsley chopd
PER 1 CUP SERVING
86 *cals
13/16 *gm fat
3/8 *mg chol
95 3/4 *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
Serves: 4
Recipe Categories: Mushroom; Russian; Vegetable
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