Mushroom Stroganoff

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16 Ingredients

500grams loose cup mushrooms, cleaned & sliced thickly
200milliliter Jalna Natural Greek Yoghurt
1tablespoons olive oil
1tablespoons butter
1 slices onion, thinly sliced
2 cloves garlic, crushed
6 sprigs thyme, leaves only
2teaspoons dijon mustard
2teaspoons wholegrain mustard
1teaspoons paprika
250milliliter vegetable stock
1 bunch parsley, stalks removed & chopped
1 pinch sea salt
1 pinch ground pepper
1 lemon, cut into wedges
1 cup steamed rice (to serve)

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat a frying pan over a medium heat and add the olive oil and butter. When hot, add the onion with a pinch of salt, and cook gently for 5 minutes until soft.

Step 2 of 4

Add the garlic to the pan, cook for 1 minute, and then add the mushrooms and thyme. Cook gently for about 5-7 minutes, until the mushrooms are golden and tender.

Step 3 of 4

Add the mustards and paprika, and mix well so that everything is coated. Pour in the hot stock, and simmer gently for about 5 minutes, or until the liquid is reduced a little.

Step 4 of 4

Remove from heat, stir in the yoghurt and chopped parsley. Season with salt and pepper to taste, and serve hot with lemon wedges and steamed rice

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