By ValƩrie Pelletier
Mushroom Stroganoff with fluffy mashed potato by
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Mushroom Stroganoff with fluffy mashed potato by
Serves 1-2ā£
Ingredientsā£
- 1 red onion, finely dicedā£
- 2 cloves garlic, minced OR 2tsp garlic granules ā£
- 300g mushrooms, sliced
- 1tsp dried parsley/2tbsp fresh chopped parsley ā£
- 1tsp smoked paprikaā£
- 120ml vegetable stockā£
- 1/4 tsp yeast extract (marmite) OR 1tsp soy sauceā£
- 4tbsp
no added sugar plain dairy free yoghurtā£
- cracked black pepper, to tasteā£
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Methodā£
1. SautĆ© the onion in a pan using a little water on a medium/high heat setting until soft and see through.ā£
ā£
2. Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft. ā£ ā£
3. Add in the parsley, & smoked paprika cook for another 1 min until fragrant.ā£
ā£
4. Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens. ā£
ā£
5. Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley. ā£
ā£
6. Serve with mashed potato, pasta, rice or quinoa! Enjoy!
Updated at: Thu, 17 Aug 2023 02:45:31 GMT
Nutrition balance score
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Instructions
Step 1
Serves 1-2
Step 2
1. SautƩ the onion in a pan using a little water on a medium/high heat setting until soft and see through.
Step 3
2. Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft.
Step 4
3. Add in the parsley, & smoked paprika cook for another 1 min until fragrant.
Step 5
4. Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens.
Step 6
5. Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley.
Step 7
6. Serve with mashed potato, pasta, rice or quinoa! Enjoy!
