Mushroom Stroganoff with Fluffy Mashed Potato
Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, minced OR 2 tsp garlic granules
- 300 g mushrooms, sliced
- 1 tsp dried parsley / 2 tbsp fresh chopped parsley
- 1 tsp smoked paprika
- 120 ml vegetable stock
- 1/4 tsp yeast extract (marmite) OR 1 tsp soy sauce
- 4 tbsp plain dairy-free yoghurt, no added sugar
- cracked black pepper, to taste
Preparation
Sauté the onion in a pan using a little water over medium-high heat until soft and translucent
Add the mushrooms and garlic, adding more water if needed, and cook for 6 minutes until the mushrooms are almost soft
Add the parsley and smoked paprika, and cook for another 1 minute until fragrant
Pour in the vegetable stock and let it simmer over low heat for about 5 minutes or until thickened
Remove the pan from the heat and stir in the yoghurt until creamy, then season with pepper and garnish with chopped parsley
Serving
Serve with mashed potato, pasta, rice or quinoa
