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Name: Chantrelle Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Fresh Dill; Chop Or 1 Tsp; 1 Whole Carrot; Grated; 1/4 c Dry white wine; 1 ts Nutmeg; 1 ts Paprika; Or Red Chili Powder; 1/2 lb Fresh Chanterelle Mushrooms; 1 Clove Garlic; Sliced; 1/2 lb Fresh Cremini Mushrooms; 3 1/2 tb Whole-wheat flour; 1 md Onion; Minced; 1 tb olive oil; Fresh Chives; Or Parsley,; 1 lb Fettucine; Cooked; 1 c Lowfat Yogurt; Room Temp,; 1 Green Bell Pepper; Minced

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INGREDIENTS

1 tb Fresh Dill; Chop Or 1 Tsp
1 Whole Carrot; Grated
1/4 c Dry white wine
1 ts Nutmeg
1 ts Paprika; Or Red Chili Powder
1/2 lb Fresh Chanterelle Mushrooms
1 Clove Garlic; Sliced
1/2 lb Fresh Cremini Mushrooms
3 1/2 tb Whole-wheat flour
1 md Onion; Minced
1 tb olive oil
Fresh Chives; Or Parsley,
1 lb Fettucine; Cooked
1 c Lowfat Yogurt; Room Temp,
1 Green Bell Pepper; Minced

Servings

INSTRUCTIONS

In a large skillet, saute onion, garlic, carrot, and green pepper in oil. Stir and cook over med heat for 5 minutes, or until onions turn translucent. Stir in mushrooms, dill, nutmeg, and paprika (or chili) and cook, stirring, for 5 minutes, stirring constantly. Gradually add wine and continue cooking until a thick sauce forms. Reduce heat and fold in yogurt. Cook, stirring, until stroganoff is heated through. Serve over fettuccine, garnished with chives. Makes 4 - 6 servings. LACTO According to magazine Per Serving: Cal 196; Fat 3g; Carb 30g; Fib 3g; Pro 8g; Sod 44mg; CFF 14% This was quite good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 484.9 Fat 5g Carb 96.3g Fib 8.1g Pro 17.2g Sod 136mg CFF 8.9% Recipe by: Veggie Life, March 1995, pg 52 Posted to EAT-LF Digest by Reggie Dwork on Feb 06, 1999,

NOTES

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Chantrelle Stroganoff

1 tb Fresh Dill; Chop Or 1 Tsp
1 Whole Carrot; Grated
1/4 c Dry white wine
1 ts Nutmeg
1 ts Paprika; Or Red Chili Powder
1/2 lb Fresh Chanterelle Mushrooms
1 Clove Garlic; Sliced
1/2 lb Fresh Cremini Mushrooms
3 1/2 tb Whole-wheat flour
1 md Onion; Minced
1 tb olive oil
 Fresh Chives; Or Parsley,
1 lb Fettucine; Cooked
1 c Lowfat Yogurt; Room Temp,
1 Green Bell Pepper; Minced

In a large skillet, saute onion, garlic, carrot, and green pepper in  oil. Stir and cook over med heat for 5 minutes, or until onions turn  translucent. Stir in mushrooms, dill, nutmeg, and paprika (or chili)  and cook, stirring, for 5 minutes, stirring constantly. Gradually add  wine and continue cooking until a thick sauce forms.    Reduce heat and fold in yogurt. Cook, stirring, until stroganoff is  heated through. Serve over fettuccine, garnished with chives.    Makes 4 - 6 servings. LACTO    According to magazine Per Serving: Cal 196; Fat 3g; Carb 30g; Fib 3g;  Pro 8g; Sod 44mg; CFF 14%    This was quite good.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    NOTES : Cal 484.9 Fat 5g Carb 96.3g Fib 8.1g Pro 17.2g Sod 136mg CFF  8.9%    Recipe by: Veggie Life, March 1995, pg 52    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 06,  1999,

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Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 6 servings

Calories: 34
Calories from Fat: 7 (21%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 190.1mg		5 %
Total Carbohydrate 5g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.1g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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