A delightful twist on the classic stroganoff, featuring a creamy mushroom sauce with a hint of fresh herbs.
Slice the mushrooms and chop the onion and garlic.
Use a sharp knife to ensure even slices for the mushrooms.
Heat a pan over medium heat and add the mushrooms, onion, garlic, tomato paste, and lemon juice. Stir and bring to a boil.
Stir frequently to prevent sticking and ensure even cooking.
Reduce the heat, cover the pan, and let it simmer for 15 minutes until the onion is tender.
Check occasionally to ensure the mixture doesn't dry out; add a splash of water if needed.
Mix the cornstarch with cold water in a small bowl until smooth, then stir it into the pan. Bring the mixture back to a boil, stirring constantly, until the sauce thickens.
Ensure the cornstarch is fully dissolved in water to avoid lumps.
Remove the pan from heat and stir in the yogurt. Add parsley and season with pepper.
Stir gently to maintain the creamy texture of the yogurt.
Serve the stroganoff over cooked brown rice and garnish with additional parsley.
Warm the serving dish beforehand to keep the stroganoff hot longer.
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