Low-fat mushroom stroganoff
- Heat oil in a large frying pan. Add onion and saute until tender and lightly golden.
- Stir in paprika, chilli powder and mushrooms. Stir for about 2 minutes then slowly pour in stock.
- Simmer for about 10 minutes, stirring occasionally, until reduced.
- Remove from heat and rest for about 2 minutes. Swirl in yoghurt.
- Excellent topped with finely grated lemon rind and chopped parsley and served on rice or whole wheat pasta.