Ingredients:
2 onions, sliced
5 celery ribs, sliced
4 tablespoons butter
6 cups small mushrooms or 6 cups chopped mushrooms ( use cremini, or portobello or even shiitake, ie, something with ‘meat’ and substance)
2 tablespoons chopped fresh basil
1 tablespoon fresh oregano
1 1/2 tablespoons flour
1 1/4 cups vegetable stock
salt & pepper
1/3 cup plain yogurt
1/4 cup chopped fresh parsley
Directions:
Saute onions and celery in butter in large pan over low heat until the onions are clear.
Add the’shrooms& cook until their juices begin to run, about 2 or 3 minutes.
Add the basil& oregano.
Stir in the flour& cook about a minute.
Add the vegetable stock,& cook gently for about 10 minutes.
Remove pan from heat, stir in the yogurt, add a little salt& pepper to taste.
Heat gently before serving, but don’t bring to the boiling point, or it will begin to curdle& separate.
Stir in the parsley& serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.