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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is awesome served over a lot of brown & wild rice. Ingredients:
2 onions, sliced |
5 celery ribs, sliced |
4 tablespoons butter |
6 cups small mushrooms or 6 cups chopped mushrooms (use cremini, or portobello or even shiitake, ie, something with 'meat' and substance) |
2 tablespoons chopped fresh basil |
1 tablespoon fresh oregano |
1 1/2 tablespoons flour |
1 1/4 cups vegetable stock |
salt & pepper |
1/3 cup plain yogurt |
1/4 cup chopped fresh parsley |
Directions:
1. Saute onions and celery in butter in large pan over low heat until the onions are clear.
2. Add the'shrooms& cook until their juices begin to run, about 2 or 3 minutes.
3. Add the basil& oregano.
4. Stir in the flour& cook about a minute.
5. Add the vegetable stock,& cook gently for about 10 minutes.
6. Remove pan from heat, stir in the yogurt, add a little salt& pepper to taste.
7. Heat gently before serving, but don't bring to the boiling point, or it will begin to curdle& separate.
8. Stir in the parsley& serve.
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