2oz Butter or Margarine
1 Large Onion
3 Cloves Garlic - Finely Chopped Or Crushed
100ml White Wine
1 tbs Cornflour
300ml Natural Yoghurt
Salt and Pepper To Taste
1. Put the butter or margarine into a large cold pan and add the garlic and cook over a low heat. I prefer to use butter it gives a much better flavour.
In the meantime roughly chop your onion
and clean and chop your mushrooms either in to halves or quarters depending on the size. This would also be fab with mini button mushrooms
2. After a couple of minutes the fat should be melted and the garlic should be starting to soften
Add the onions and cook over a slightly higher heat for about 5-10 minutes
3. When the onion are soft and translucent like this
add your mushrooms, your might struggle to get them all in but they will cook down so don't worry.
I often find it easier to pop a lid on.
4. After about 20 minutes to half an hour the mushrooms should be soft and just about cooked x
At this point measure out your wine, it's always best to use something your would drink, I'm using a Pinot Grigio here but anything will do, I even made this with leftover red wine and it was just as good although the colour was a little bit odd ;) If you don't want to use alcohol then leave it out, it isn't essential but it does add a bit of extra richness.
If your using the wine add it to the mushrooms. Mushrooms contain a lot water so what you want to do now is reduce the amount of liquid in the the pan, it doesn't matter if there is a little bit there tho, you can never get rid of all of it
5. In the meantime mix the cornflour with a little bit of water (or you can use some liquid from the mushroom mix), you want it to be quite liquidy
Then measure out your yogurt, I'm trying to claw back some calories here so I'm using low fat natural Easi Yo but you can use whatever you like, or even a single or double cream and a dash of lemon juice.
Then add them both to the pan, and mix well.
I will look as if it's curdling but don't panic, just keep stirring over a medium heat
6. Then leave it for 10 minutes or so until its thickened and darker in colour, season with salt and pepper to taste
and serve with anything you like, from rice, pasta, to a jacket potato or crusty bread and a salad - showing off here with my rice timbales ;) and if you like serve with a nice glass of the wine you used to make your stroganoff :)
This recipe will easily serve 4 people or 2 with leftovers. It keeps really well in the fridge for a few days as long as it's covered up. You might need to add a little bit more liquid when you heat it up though. Here I've mixed it in to some freshly cooked pasta and served it with some salad :)
If your a veggie or even if your not this is a great recipe that looks really impressive but is actually really simple to make x If you have any questions please leave me a comment I love reading what you have to say xx