Mushrooms a la Stroganoff

Ingredients :

- 1 cup Brown Vegetable Stock (recipe follows)
- 1 1/4 pounds mushrooms (a combination of cremini and shiitake)
- 2 cups sliced onions
- 1 medium clove garlic, peeled and minced
- Optional: 2 tablespoons dry sherry
- 1 tablespoon sweet paprika (see note)
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 teaspoon grated lemon zest
- 1/2 to 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup nonfat plain yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 (6-ounce) package egg yolk-less noodles, cooked according to package directions

Directions :

1. Prepare the vegetable stock; measure 1 cup and refrigerate or freeze the remaining.

2. Trim away stem ends of mushrooms and wipe with a damp paper towel. Slice thinly and set aside.

3. Put the onions and garlic into a large saute pan with 1/2 cup of the vegetable broth. Simmer, covered, until onions are tender, about 10 to 15 minutes. Stir occasionally. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Add the sherry and cook 2 minutes.

4. Stir in the paprika, cayenne, lemon zest and remaining 1/2 cup stock. Simmer, uncovered, for about 10 minutes, or until reduced by one-third. Season to taste with salt and pepper. Remove from the heat and let sit 5 minutes. Stir in the yogurt, dill and parsley. Heat on low heat.

5. Cook the noodles. Reserve about 1/3 cup of the cooking water; drain the noodles. Stir into the mushroom sauce, adding some of the reserved water if necessary so the noodles are well-coated. Serve immediately.

A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener.  4 servings.