mushroom stroganoff

Cook time : 35mins

Serves 4

Per serving : 278kCal / Carbs 37g / Protein 10g / Fat 10g

250g brown rice

1 brown onion, diced

3 garlic cloves, minced

2 tbsp butter

450g mushrooms sliced

125ml dry white wine

250ml vegetable broth

1 tbsp soy sauce

3 sprigs of thyme

1 tsp onion powder

1 tsp smoked paprika

3 1/2 tbsp flour

140g Greek Yoghurt

Salt and cracked black pepper

Bring a large pot to high heat and cook rice according to packet instructions.
Next, take a large skillet and bring it to high heat. Add the onion and garlic and cook 3 minutes. Add the butter.
Once the butter has melted, add the mushrooms and fry over medium heat for 5 minutes.
Pour in the white wine, vegetable broth, tamari and all spices.
While the sauce is simmering mix the thyme, onion powder, smoked paprika and flour with the Greek yoghurt or sour cream.
Pour the yoghurt mixture into the pan and simmer for an additional 10 minutes.
Divide rice into four bowls and top with stroganoff, extra sprinkle of fresh time, salt and cracked pepper.