Mushroom Stroganoff Recipe

Ingredients :

Serves 4

• 1lb 4oz / 550g mixed fresh mushrooms, such as cremini, chanterelles, porcini, and oyster

• 1 red onion, diced

• 2 garlic cloves, crushed

• scant 2 cups vegetable stock

• 1 tbsp tomato paste

• 2 tbsp lemon juice

• scant 1 tbsp cornstarch

• 2 tbsp cold water

• ½ cup low-fat plain yogurt

• 3 tbsp chopped fresh flat-leaf parsley

• freshly ground black pepper

• boiled brown or white rice and crisp green salad, to serve

Method :

1. Put the mushrooms, onion, garlic, stock, tomato paste, and lemon juice into a pan and bring to a boil. Reduce the heat, cover, and let simmer for 15 minutes, or until the onion is tender.

2. Blend the cornstarch with the water in a small bowl and stir into the mushroom mixture. Return to a boil, stirring constantly, and cook until the sauce thickens. Reduce the heat and let simmer for an additional 2-3 minutes, stirring occasionally.

3. Just before serving, remove the pan from the heat, and stir in the yogurt, making sure that the stroganoff is not boiling or it may separate and curdle. Stir in 2 tablespoons of the parsley and season to taste with pepper. Transfer the stroganoff to a warmed serving dish, sprinkle over the remaining parsley, and serve at once with boiled brown or white rice and a crisp green salad.

Nutritional Facts :

Calories: 87

Fat: 1.2g

Saturated Fat: 0.5g

Salt: 0.1g