Mushroom Stroganoff with Fluffy Mashed Potatoes
Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, minced OR 2 tsp garlic granules
- 300 g mushrooms, sliced
- 1 tsp dried parsley OR 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 Alpro no added sugar plain dairy free yoghurt
- cracked black pepper, to taste
Preparation
Sauté the onion in a pan using a little water on medium/high heat until soft and see through
Add the mushrooms and garlic (add 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 on low heat for about 5 minutes or until it thickens
Take the pan off the heat then stir in the yoghurt until creamy, season with pepper and garnish with chopped parsley
Serve with mashed potato, pasta, rice or quinoa
