Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown vegetable stock
2 cups onions -- sliced
4 cups mushrooms -- sliced (combine
-- cultivated & wild
-- if u can)
1 tablespoon paprika -- sweet,
1 pinch pepper -- cayenne, -=or=-
1 pinch paprika -- hot,
1 teaspoon grated lemon zest
salt -- to taste
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. |
