• Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 57 minutes
    • Turkish

    Mushroom Stroganoff

    Recipe Information

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    275g baby mushrooms

    1 red onion, chopped

    2 garlic cloves, crushed

    1 tablespoon lemon juice

    55g 3% fat natural yogurt

    100g wholegrain rice

    Food Staples:

    ½ tablespoon tomato puree

    ½ teaspoon cornflour

    1 tablespoon water

    2 tablespoons parsley

    Black pepper

    1 vegetable stock cube made with 200mls water


    Add the wholegrain rice to a saucepan of boiling water and cook for approximately 35-40 minutes

    In another saucepan add the sliced mushrooms, onions, crushed garlic, vegetable stock, tomato puree and lemon juice and bring to the boil

    Reduce the heat and simmer for 15 minutes while covered In a small bowl, mix the cornflour and water and then add to the saucepan containing the sauce mixture

    Bring the saucepan back to the boil while stirring continually.

    Cook until the sauce thickens, then reduce heat and simmer for 2 minutes stirring a few times

    Remove the saucepan from the heat

    Stir in the natural yogurt slowly along with the parsley and some black pepper

    Serve the mushroom mixture with the wholegrain rice