Ingredients Jump to Instructions ↓

  1. 1 c Brown Vegetable Stock; see

  2. -recipe same name 2 c Onions; sliced

  3. 4 c Mushrooms; sliced

  4. 1 tb Paprika, sweet;

  5. 1 ts Grated lemon zest;

  6. x Salt; to taste x Pepper, black; to taste 1/2 c Yogurt, nonfat plain;

  7. strained in cheesecloth for -8

  8. --PER 1 CUP SERVING--

  9. 86 x *cals

  10. 13/16 x *gm fat

  11. 3/8 x *mg chol

  12. 95 3/4 x *mg sodium w/o added salt

  13. 1/2 cup of the stock in a large saute pan and add the onions. Simmer, covered, until onions are tender,

  14. 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. Serves

  15. 2 to 4. From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE


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