Mushroom Stroganoff

2 tbsp. olive oil
½ cup chopped onions
½ cup sliced mushrooms
¼ teaspoon salt
½ tsp. dried thyme
¼ teaspoon ground cloves
4 tablespoons olive oil
4 tablespoons unbleached or whole wheat pastry flour
4 tablespoons tamari soy sauce
a pinch of cayenne pepper
freshly ground black pepper to taste
2 cups filtered water
1 cup sour cream
2 tablespoons finely chopped parsley
In medium sauce pan, sauté onions in 2 tablespoons olive oil until translucent. Add sliced mushrooms, salt, thyme and cloves and cook until tender. Transfer to a bowl and set aside.

Heat 4 tablespoons olive oil in sauce pan. Stir in flour and cook over low flame for several minutes, stirring constantly. Add water gradually, stirring constantly with whisk to prevent lumps. Add mushroom mixture, tamari, cayenne and black pepper and bring to a boil, reduce to a simmer and cook until thickened. Add sour cream and chopped parsley and serve over buttered egg noodles or rice.
Meatball Stroganoff Variation : Follow recipe for Veggie Italian Meatballs, substituting whole wheat breadcrumbs, ½ teaspoon thyme and 1/8 th teaspoon ground cloves for the Italian breadcrumbs. Place browned meatballs in oiled casserole dish and cover with mushroom stroganoff sauce and bake in 350* oven for 15 minutes. Serve over noodles or rice.

Washington DC Center of Self Realization Fellowship
4907 Niagara Rd. Suite 101, College Park, Md 20740
Phone: 301-345-4172
SRF Website www.yogananda-srf.org