Bargain Meal of The Week 7/17/09

It's time for another week of Bargain Meals! Erin over at $5 Dinners (a great read!) is hosting a gathering of bloggers all over the internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every Thursday for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.

In my never ending quest to find tasty and healthy recipes, I came across this one. I love mushrooms and am happy to see that they are on sale this week. For this recipe you need to purchase three packages of mushrooms, a couple of onions and various other herbs. Don't forget to use the Food Lion $2 off of $5 produce purchase.

Items on sale that can be used in this meal:

Baby Portobella Mushrooms 8 oz package, 2/$3
-$2/$5 FLIP Q

Mushrooms a la Stroganoff

From "Eat More, Weigh Less" by Dean Ornish, M.D.
Yield: 4 servings

• 1 C. dark vegetable stock (or beef stock)
• 1 1/4 lbs. mushrooms (3 8-oz packages)
  
• 2 C. sliced onions
• 1 clove garlic, minced
• 2 Tbsp. dry sherry (optional)
• 1 Tbsp. sweet paprika
• 1/8 tsp. cayenne
• 1 tsp. grated lemon zest
• 1/2 tsp. salt
• black pepper
• 1/2 C. nonfat plain yogurt
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• 1 6-oz package egg noodles

1. Trim away stem ends of mushrooms and wash. Slice thinly and set aside.
2. Put onions and garlic in large sauté pan with 1/2 C. stock. Simmer, covered, until onions are tender, 10-15 min. Stir occasionally. Add mushrooms and simmer 5 min, stirring occasionally. Add sherry and cook 2 min.
3. Stir in paprika, cayenne, lemon zest and remaining 1/2 C. stock. Simmer, uncovered, about 10 min or until reduced by one-third. Season with salt and pepper. Remove from heat and let sit 5 min. Stir in yogurt, dill and parsley. Heat on low heat.
4. Cook noodles. Reserve about 1/3 C. cooking water; drain noodles. Stir noodles into mushroom sauce, adding some of reserved water if needed to coat noodles. Serve immediately.

Note: A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener.