Mushroom Stroganoff
I must admit, whilst I'm a meat eater, I do love a lot of veggie food! Mushroom stroganoff is one of my favourites, it's simple to make, cheap to buy the ingredients and my recipe is low fat and low calorie!
Ingredients
- 550g mixed mushrooms, sliced
- 1 red onion, diced
- 2 garlic cloves, finely chopped
- 450ml vegetable stock
- 1 tbsp tomato puree
- 1 tbsp lemon juice (tip - freeze any left over juice into ice cube trays)
- 15g cornflour
- 2 tbsp cold water
- 120g low-fat/fat-free natural yoghurt
- Handful of chopped parsley
- Black pepper
- Either brown*/white rice and a green salad to serve
Method
- Start by sweating the mushrooms, onions and the garlic, using a spoonful of the stock to stop them sticking to the pan. Once these have become slightly soft add the rest of the stock, lemon juice and tomato puree. Simmer for 15 minutes (the onion should be soft by this time).
- Blend the cornflour with the cold water in a small bowl and stir into the mushroom mixture. Bring the mixture to the boil, stirring constantly and cook until the sauce has thickened. Reduce the heat and simmer for a further 5 minutes, stirring now and then.
- Just before you dish up, remove the saucepan from the heat and add the yoghurt. (The stroganoff should not be boiling, otherwise the yoghurt will split). Add the parsley (leaving some for garnish if fresh, or use all of it if frozen) and add a pinch of black pepper. Stir well and then serve with rice and green salad.
*A
little note for the rice...
Brown
rice is much better for you, unlike white rice which are refined
carbohydrates, brown rice will keep you fuller for longer and has far
more nutritional benefit. Don't like brown rice? Try half and half to
start with, or season with spices to give a different flavour.