Mushroom Stroganoff

It's a flavourful and quick dinner option. You can serve your mushroom stroganoff with pasta, rice or potatoes.

You can easily make it vegan or dairy free. It doesn't require many fresh ingredients, which is perfect, when you don't feel like going to a grocery store.

---

Recipe is for 2-4 servings (when served with potatoes, pasta or rice).

vegetable oil

1 white onion

2 garlic cloves

250 g portobello mushrooms (or other mushrooms)

1 tsp paprika

1 tsp smoked paprika

2 tsp dried parsley

200 ml vegetable stock (if you are using a store-bought stock, be carefull with how much salt you are adding, they tend to be quite salty)

3 tbsp natural yoghurt

salt

black pepper

---

Method :

1. Peel and cut the onion in fine dice. Peel and slice garlic. Heat up the pan over medium heat and pour some oil in it. When the pan is hot, start adding the onions.

2. Wash and slice the mushrooms. When onions are glossy or slightly browned, add the mushrooms, garlic and pinch of salt. After 5 minutes or when mushrooms are soft add paprika, smoked paprika and parsley.

3. When all vegetables are softened and caught some colour, add the vegetable stock. Simmer for 5-10 minutes.

4. Take it off the heat and stir in the yoghurt. Season with salt and pepper to taste.

Enjoy!