Recipe for Chanterelle Stroganoff 
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Yield:
6
Ingredients:
Amount Ingredient
1 med Onion Minced
1 x Clove Garlic Sliced
1 whl Carrot Grated
1 x Green Bell Pepper Minced
1 tbl Olive Oil
1/2 lb Fresh Chanterelle Mushrooms
1/2 lb Fresh Cremini Mushrooms
1 tbl Fresh Dill Chop Or 1 Tsp Dried
1 tsp Nutmeg
1 tsp Paprika Or Red Chili Powder
1/2 tbl Whole-Wheat Flour
1/4 cup Dry White Wine
1 cup Lowfat Yogurt Room Temp,
1 lb Fettuccine Cooked
Instructions:
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

This was quite good.

NOTES : Thank you, thank you, thank you! I subbed portobellos because they were on sale, but this was really, really good! [Gayle Smith

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