Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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