By Jenna Fisher, Staff Writer
From 'One World Vegetarian Cookbook' by Troth Wells
Serves 4
2 tablespoons canola/vegetable oil
1 onion, sliced finely
4 cloves garlic, crushed
1 lb. (450 g) mushrooms, chopped
1 teaspoon paprika
Pinch of nutmeg
1/2 cup white wine or white cooking wine
1 tablespoon balsamic vinegar
2 tablespoons cilantro/coriander, chopped
3 tablespoons yogurt, cream, or cr猫me fraiche
Salt and pepper, to taste
1. Heat the oil in a large pan and then saut茅 the onion for a few minutes before adding the garlic.
2. Now turn up the heat and put in the mushrooms. Sprinkle the paprika and nutmeg over them and stir so that they are coated. Cook for about 10 minutes until the mushrooms are soft and brown.
3. Next, pour in the wine and balsamic vinegar; stir. Reduce the heat and then simmer gently.
4. Put in the cilantro/coriander and yogurt, cream, or cr猫me fra卯che. Season, mix well and serve over mashed potatoes, egg noodles or rice and with a simple salad.
