VCE--Mushrooms with Paprika and Sour Cream

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Mushrooms with Paprika and Sour Cream

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

1 bunch scallions -- including some of the greens, chopped

1 pound large white mushrooms -- thickly sliced or quartered

salt and freshly milled pepper

1 teaspoon flour

1 tablespoon sweet Hungarian paprika

1/2 cup Mushroom Stock (page 197) or Quick

Mushroom Stock (page 253)

1/2 cup sour cream or a mixture of sour cream and

yogurt

 

Heat the butter and oil in a wide skillet over high heat. Add the scallions and

mushrooms and saute until the mushrooms begin to color, about 6 minutes. Lower

the heat and season with 3/4 teaspoon of salt and pepper to taste. Sprinkle the

flour and paprika over the mushrooms, add the stock, and simmer, covered, for 3

to 4 minutes. Stir in the sour cream and gently heat through, but do not boil.

 

Variation with Tofu: Dice a 10-ounce block of firm silken tofu into 1-inch

cubes. Simmer in a pan of salted water for 4 minutes, then drain. Add the tofu

to the mushrooms once they've colored. The tofu should color as well; move it

gently in the pan with a rubber spatula so that all sides are exposed to the

heat. Continue the recipe as described, adding a little more stock as needed.

 

Source:

" page 255 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 201 Calories; 17g Fat (70.4% calories

from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol;

268mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 3 Fat.

 

Serving Ideas : Serve over flat egg noodles, wild rice, buckwheat groats, or

barley.

 

 

Nutr. Assoc. : 0 0 0 4204 0 0 1032 27237 1394