Mushroom Stroganoff

Mushroom Stroganoff

Serves 4

WW Points per serving 1 (Original points)

SW Syns:  1 syn per serving 

1 tsp oil (SW - use frylight or 2syns)

4 sticks celery, chopped

medium onion, finely chopped

2 cloves garlic, crusched

450g mushrooms

heaped tablespoon plain flour (SW approx 3 sins)

125ml vegetable stock (SW - use Bovril or Vecon stock)

1 tsp mustard (SW - 0.5 sins)

1 tsp Marmite

1 bay leaf

seasoning

150g carton plain low fat yogurt (SW - use fat free yogurt)

Heat oil in large saucepan and saute celery, onion, garlic and mushrooms for 5 minutes until tender.

Add flour and cook for a few minutes more, then gradually add vegetable stock and stir until sauce thickens.  Add mustard, Marmite, bay leaf and salt and pepper to taste.

Simmer for 1 minute then add yogurt, reheat carefully and serve immediately.

Mushroom stroganoff

Core recipe

Serves 4

1 red onion, peeled and finely sliced

2 tsp olive oil

1 garlic clove, peeled and finely chopped

125g shiitake mushrooms, trimmed

4 large portobello mushrooms, trimmed and thickly sliced

125g chestnut mushrooms, some sliced, some whole

150ml soya milk

3 tbsp chopped fresh flat leaf parsley

Place the onion in a medium-sized frying pan with the olive oil and 1 tablespoon of water and cook gently for 2-3 minutes. Add the garlic and mushrooms and cook for a further 3-4 minutes.

Add the soya milk and cook for a further 5 minutes on a medium heat. Sprinkle on the parsley and serve with quiona. 

Mushroom Stroganoff

1 large onion

1lb of mushrooms

Can of cannelloni beans

100g VLF Fromage Frais

1 tea spoon nutmeg

1 tea spoon mustard powder

1 tea spoon paprika

1 tea spoon cinnamon

1 tea spoon curry powder

Cook onion in a little water until soft, add all the spices.

Add the mushroom and cook until soft.

Add the Fromage Frais

Serve with Rice.

Free on a Slimming World green day.