Ingredients
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1 1/4 lbs mixed fresh mushrooms (cremini, chanterelles, porcini and or or oyster)
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1 red onion, diced
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2 garlic cloves, crushed
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2 cups vegetable stock
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1 tablespoon tomato paste
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2 tablespoons fresh lemon juice
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scant tablespoon cornstarch
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2 tablespoons cold water
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1/2 cup low-fat plain yogurt
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3 tablespoons fresh parsley, chopped
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pepper
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brown rice, for serving (or white rice)
Instructions
- Place the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the onion is tender.
- 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.
- 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 tablespoons 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 and a crisp green salad.