- Mushroom Stroganoff

Dear Fans of Hounds Who Cook,

I, Elias, am beside myself with hunger. Apparently because I ate 16 slices from a loaf of bread today, my Person Me thinks I should not eat supper. So I am writing about it instead. This is what she had. She doesn't understand that to be the alpha dog I need to have a beefy physique. Today she put up a line for us to run back and forth in the yard since the fence was never erected that was supposed to give us our own city-sized playpen. It has to do with the grade of the lawn and the need for excavation. She doesn't want there to be mud all winter. We dogs don't mind mud. Guthrie thinks it makes his skin feel better (he has a lot of itching - right now for instance).

So, here's how quick this delectable recipe is. Our girl Me came in from mowing the leaves this afternoon and had 30 minutes before she was to leave to take apples to our Elder cousins. But she spied in the fridge a pound of mushrooms and a quart of yogurt and she speedily whipped this together to take the Elder Cousins for dinner. And she was only a little late. We think she found this on epicurious.com but changed it up to Delete the sour cream and load of fat.

Speedy Mushroom Stroganoff
Me's Independent Rating: 3 of 3

3 tablespoons canola oil
1 cup chopped onion
1 pound mushrooms, sliced (portabella would be great and meaty-seeming; she used white caps)
1 1/2 cups meat juice or vegetable broth
1 1/2 cups plain yogurt
4 tablespoons arrowroot
1/4 cup chopped fresh parsley
8 ounces dried egg noodles (whole wheat are well disguised in this dish)

Cook the noodles in boiling water, drain, and set aside.

Saute onion in oil. Add the sliced mushrooms and saute until cooked through. Set aside.

In (emptied) onion skillet, stir in meat juice or vegetable broth (we used leftover juice from Sunday's pork roast). Bring to a boil for 10 minutes to reduce. Turn heat to low, and add the mushrooms and onion.

Stir together the yogurt and flour; then blend into the mushroom sauce. Cook over low heat until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.