Mushroom and Yogurt Stroganoff with Rice

Make mushroom and yogurt stroganoff with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
500 g Mushrooms
150 g Onion
10 g Olive oil
10 g Butter
2 cloves, about 6 g Garlic
2 tsp Paprika
150 g Vegetable stock (Made up from a cube or a pot.)
2 tsp (12 g) Dijon mustard
170 g Greek yogurt, 5% fat (Off the heat. Boiled yogurt splits.)
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A handful Fresh parsley
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Brown the sliced mushrooms in the oil over a high heat in two batches until they have coloured and their liquid has gone. Set aside.
2. Cook the sliced onion in the butter for ten minutes until soft and golden, add the garlic and paprika for a minute, then the stock and mustard. Bubble for two minutes.
3. Return the mushrooms, take the pan off the heat and stir in the yogurt and lemon. Season.
4. Serve on the rice with the parsley.

Contains milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/mushroom-stroganoff-rice

AI-generated images illustrating the recipe.

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