Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Brown Vegetable Stock -- see
-recipe same name
2 c Onions -- sliced
4 c Mushrooms -- sliced (combine
-cultivated & wild if u can)
1 tb Paprika, sweet
pn Pepper, cayenne -- OR
pn Paprika, hot
1 t Grated lemon zest
x Salt -- to taste
x Pepper, black -- to taste
1/2 c Yogurt, nonfat plain
-strained in cheesecloth for
-8 hours
2 tb Fresh dill -- or parsley chopd
-----PER 1 CUP SERVING-----
86 x *cals
3/4 x *gm fat
3/8 x *mg chol
95 3/4 x *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.
