Jul
Mushrooms a la Stroganoff
Written by Istrinya Aldo on July 7th, 2008
4 servings
- 1 cup Brown Vegetable Stock (recipe follows)
- 1 1/4 pounds mushrooms (a combination of cremini and shiitake)
- 2 cups sliced onions
- 1 medium clove garlic, peeled and minced
- Optional: 2 tablespoons dry sherry
- 1 tablespoon sweet paprika (see note)
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 teaspoon grated lemon zest
- 1/2 to 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup nonfat plain yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 (6-ounce) package egg yolk-less noodles, cooked according to package directions
1. Prepare the vegetable stock; measure 1 cup and refrigerate or freeze the remaining.
2. Trim away stem ends of mushrooms and wipe with a damp paper towel. Slice thinly and set aside.
3. Put the onions and garlic into a large saute pan with 1/2 cup of the vegetable broth. Simmer, covered, until onions are tender, about 10 to 15 minutes. Stir occasionally. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Add the sherry and cook 2 minutes.
4. Stir in the paprika, cayenne, lemon zest and remaining 1/2 cup stock. Simmer, uncovered, for about 10 minutes, or until reduced by one-third. Season to taste with salt and pepper. Remove from the heat and let sit 5 minutes. Stir in the yogurt, dill and parsley. Heat on low heat.
5. Cook the noodles. Reserve about 1/3 cup of the cooking water; drain the noodles. Stir into the mushroom sauce, adding some of the reserved water if necessary so the noodles are well-coated. Serve immediately.
Note: A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener.
Data per serving
Calories 244
Protein 12.1g
Fat 1.8g
Carbohydrates 46.8g
Sodium 396mg
Saturated fat 0.17g
Monounsaturated fat 0.07g
Polyunsaturated fat 0.43g
Cholesterol 1mg
From “Eat More, Weigh Less” by Dean Ornish, M.D.
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