Always looking for that healthy take on a dish. This one is warm, filling and so, so tasty. Add some thin sliced, stir-fried steak for beef and mushroom stroganoff.
Serves 2: Calories ~385 kcal, 10g Total Fat, 52g Total Carbohydrates, 18g Protein per serving
Ingredients:
- 1 tsp olive oil
- 1 small onion, finely sliced, or a couple of shallots
- 1 garlic clove, minced
- 350–400 g white mushrooms, thickly sliced
- 1 tsp smoked paprika
- 1 tsp Dijon mustard
- ½ tsp soy sauce
- 100 ml vegetable stock
- 1½ tsp cornflour (helps stabilise yoghurt)
- 100 g 0-fat Greek yoghurt
- Salt and black pepper to taste
- Fresh parsley to serve
- Cooked tagliatelle or rice to serve
Instructions:
Heat the olive oil in a non-stick pan over medium heat. Add the onion and cook slowly until golden and soft, about 6–8 minutes. Add the garlic and stir for another 30 seconds.
Increase the heat and add the mushrooms. Let them brown and release their liquid, about 8–10 minutes. Don’t stir too often at first as browning adds flavour.
Stir in paprika, mustard, and soy sauce. Let the mixture become fragrant for about a minute.
Pour in the vegetable stock, scraping up any bits from the pan. Let it simmer gently for 2–3 minutes to reduce slightly.
In a small bowl, mix the cornflour with the yoghurt until smooth. Then add a few spoonfuls of the hot mushroom liquid into the yoghurt, stirring well each time. This warms it gradually.
Take the pan off the heat and slowly stir in the warmed yoghurt mixture. Return to very low heat and stir until it thickens slightly but don’t let it boil or it may split. Add the stir-fried steak if you’re doing it meaty. Season with salt and pepper.
Serve immediately over pasta, rice, or even a baked potato.