Mushroom Stroganoff

1 1/2 lbs mixed fresh mushrooms, such as cremini, chanterelles, and oyster
2 Tbs dried minced onion
2 garlic cloves, minced
2 cups vegetable stock
1 Tbs tomato paste
2 Tbs lemon juice
1 Tbs cornstarch
2 Tbs cold water
1/2 cup plain yogurt
3 Tbs chopped fresh parsley
pepper
cooked rice to serve

1) Put the mushrooms, onion, garlic, stock, tomato paste and lemon juice into a pan and bring to a boil. Reduce the heat, cover and let simmer for 15 minutes.
2) Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2-3 minutes, stirring constantly.
3) Just before serving, remove the pan from the heat, and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 Tbs of the parsley and season with pepper. Transfer the stroganoff to a warmed serving dish, sprinkle over the remaining parsley, and serve at once with rice.

Review: I made this with my special Costco dried mushroom mix. I also served it over bulgur to lower the carb count. This was an odd recipe, as I'm used to using sour cream, not yogurt for stroganoff. However, this seemed to work and it was yummy. This didn't have a "wow" flavor, but was edible and filling at the minimum.