Mushroom stroganoff
Preparation time: 25 minutes
Serves: 2
Nutrition: Per serving
Energy
472 Kcal
Fat
15.gd
Saturates
2.5g
Sugars
6.4g
Salt
0.83g
A tasty plant-based twist to a classic. This mushroom stroganoff switches cream for a plant-based alternative to yogurt to keep saturated fats down without compromising on taste! Provides a quarter of your fibre recommendations, one of your 5-a-day and is a source of plant protein.
Ingredients
1 medium red onion, sliced
1 tbsp oil
500g chestnut or mixed mushrooms, halved
2 cloves garlic, crushed
500g (1 pot) Alpro No Sugars alternative to yogurt
1 tbsp creamed horseradish
Freshly ground black pepper
Good handful flat leaf parsley, roughly chopped
To serve:
Boiled brown rice
Method
Boil the brown rice according to the on-pack instructions – usually takes 10-15 minutes, whilst you prepare the stroganoff.
Gently sweat the onion slices in the oil over a gentle heat for 10 minutes until soft but not browned.
Add the mushrooms and continue sweating for a further 10 minutes until the mushrooms are just soft. Add the crushed garlic and cook stirring for another minute.
Stir in the Alpro No Sugars alternative to yogurt and horseradish. Season with freshly ground black pepper to taste. Bring to a gentle simmer to warm through and it’s ready to serve with the brown rice.