Mushroom Stroganoff

[jonela]

Ingredients (serves 4):
- 550 g mixed fresh mushrooms (chestnut, chanterelles, cepes, oysters)
- 1 red onion, diced
- 2 garlic cloves, crushed
- 425 ml vegetable stock
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- scant 1 tbsp cornflour
- 2 tbsp cold water
- 115 g low-fat plain yougurt
- 3 tbsp chopped fresh parsley
- pepper and salt
- boiled brown or white rice and crisp green salad to serve

Method: 
1. Put the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a saucepan and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, or until the onion is tender;
2. Blend the cornflour with the water in a small bowl and stir into the mushroom mixture. Return to the boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and simmer for a further 2 - 3 minutes, stirring occasionally.
3. Just before serving, remove the pan from the heat and stir in the yougurt, making sute that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tbsp of the parsley and season with salt and pepper. Transfer the stroganoff to a warm serving dish, sprinkle over the remaining parsley and serve at once with boiled brown or white rice and a crisp green salad.