Ingredients:
| 1 |
cup |
brown vegetable stock |
| 2 |
cups |
onions -- sliced |
| 4 |
cups |
mushrooms -- sliced (combine cultivated and wild if u can) |
| 1 |
tablespoon |
paprika -- sweet, |
| 1 |
dash |
pepper -- cayenne, -=or=- |
| 1 |
dash |
paprika -- hot, |
| 1 |
teaspoon |
grated lemon zest |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
pepper -- black, to taste |
| 1/2 |
cup |
yogurt -- nonfat plain, strained in cheesecloth for 8 hours |
| 2 |
tablespoons |
fresh dill -- or parsley chopd |
|
Preparation:
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. |
