| | Mushroom Stroganoff 1 large Portobello mushroom
10 shiitake mushrooms
1 pound of domestic mushrooms
1 teaspoon of olive oil
1 garlic clove, minced
1/2 yellow onion, chopped
1 tablespoon of Bragg's Liquid Aminos
1 tablespoon of vegetable broth powder
1 tablespoon of cornstarch mixed with 1/2 cup of water
1/2 cup of plain nonfat yogurt
1 teaspoon of tarragon
2 tablespoons of chopped fresh parsley
a dash of grated nutmeg
2 cups of cooked pasta or 2 cups of basmati rice
fresh parsley sprigs |
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Cut all the mushrooms into bite size pieces, using most of the stems. In a large skillet, heat the oil to the smoking point. Add the mushrooms. garlic, and onion. Sauté for 5 minutes, until the mushrooms are browned. Add the remaining ingredients except the rice or pasta and parsley sprigs and simmer for 1 minute, until thickened. Serve over rice or pasta and garnish with the parsley sprigs. Serves 5
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