Mushroom Stroganoff
A delicious vegetable mushroom stroganoff, using only quality mushrooms, extra virgin olive oil and plain Greek yoghurt. 100% meat free.
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2
10 minutes
20 mins
Stove top cooking
Ingredients
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1 tbsp extra virgin olive oil
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1 red onion- roughly chopped
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50g unsalted butter- or non dairy alternative
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2 garlic cloves- thinly sliced
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300g button mushrooms- thickly sliced
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3 tbsp plain Greek yoghurt- or non dairy alternative
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1 large tsp Dijon mustard
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½ lemon- juice only
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Few leaves fresh oregano- or pinch of dried
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Wild rice- cooked
Instructions
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01 Melt butter in oil.
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02 Add onions and soften. Add garlic and chopped fresh oregano leaves.
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03 Add mushrooms. Cook on a high heat, stirring often for about 5 minutes.
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04 Reduce to a low heat. Add Greek yoghurt and mustard. Mix well. Add lemon juice.
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05 Season to taste. Cook slowly on low heat for 5 minutes or so, stirring gently.
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Serve:
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06 Take to the table hot and serve with cooked wild rice.
Notes
For a 100%vegan experience, use plant based alternatives for the butter and yoghurt. Double the recipe for a generous 4 people serving.
