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 |
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Preparation / Directions:
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.
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