In this healthy mushroom recipe, sauteed mushrooms make a perfect substitute for meat to make a scrumptious vegetable version of beef stroganoff. The sauce is enriched with vegetable stock and sour cream. Use fat free or low fat sour cream if you want to keep your fat intake in check. Smart Recipes, Eastern European Recipes, Vegetables Recipes, Recipes Vegetables Eastern European Mushroom Stroganoff Mushroom Stroganoff Recipe | PT45M Serves 4 Ingredients: 16 Ounces Brown Mushrooms 2 Medium Onions 1.5 Tablespoons Butter 5 Ounces Vegetable Stock 1 Teaspoon Dijon Mustard 1 Teaspoon Tomato Puree 0.5 Juice Of Lemon 5 Ounces Sour Cream In a large frying pan, melt butter over medium heat and stir-fry mushrooms and onions for about 10 minutes. Stir in mustard, tomato puree and stock and bring to a boil. Simmer for about 5 minutes. Remove from heat and stir in sour cream and lemon juice. Return pan to heat and cook till heated completely.

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