1,000 Veg Rec--Mushrooms Stroganoff

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Mushrooms Stroganoff

 

Recipe By :1,000 Vegetarian Recipes, Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories : 1,000 Vegetarian Recipes

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup sour cream

1/4 cup plain yogurt

1 teaspoon Dijon mustard

2 tablespoons snipped fresh dill

1/8 teaspoon salt -- or to taste

1/8 teaspoon pepper

6 medium portobello mushrooms -- (5-6 inches in diameter, 1 1/4

lbs. total)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 cup vegetable broth

 

In a small bowl, stir together the sour cream, yogurt, mustard, dill, salt &

pepper.

 

Slice the mushrooms into 1/4-inch thick strips.

 

In a large skillet, melt the butter or margarine over medium-high heat. Add the

mushrooms and onion; cook, stirring, until soft, about 6 minutes.

 

Stir in the flour until absorbed. Stir in the broth to deglaze the pan. Cook,

stirring, until broth boils. Stir in the sour cream mixture. Cook, stirring,

until heated through, about 1 minute longer.

 

VARIATION: Omit the dill and substitute 1/4 cup chopped fresh parsley.

 

S(ISBN):

" 0-02-542965-5 "

Copyright:

" 1996 "

 

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Per Serving (excluding unknown items): 185 Calories; 11g Fat (48.6% calories

from fat); 7g Protein; 19g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol;

368mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0

Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Author's Note: I use portobello mushrooms for this dish because they

are large and meaty. I slice them into strips similar to the pieces of meat

used in traditional Beef Stroganoff. I like to serve this with broad noodles,

although rice is probably more traditional.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0