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See below ingredients and instructions of the recipe
1 Onion; finely chopped
1 Garlic clove; crushed
25 g Butter
-OR sunflower margarine
225 g Small button mushrooms
-- finely sliced
1 ts Moutarde de Meaux (1-2 tsp)
100 g Thick set yogurt
Salt
Based on a classic Stroganoff recipe, this version loses the wine
(and of course the beef!), and makes a delightful dish with
mushrooms, garlic, grainy mustard and thick yogurt. Serve it warm, on
a bed of rice, with a side salad.
Soften the onions and garlic in the butter or sunflower margarine
until translucent - about 10 minutes. Add the mushrooms and stir
until they are beginning to cook through but are not too soft. Strain
off most of the juices, reserving 2 tbs. Stir in the mustard and salt
to taste and mix thoroughly. Mix the reserved cooking juices into the
yogurt, and stir into the mushrooms. Heat through and serve warm.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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