Goddess of Veg: Creamy Paprika Mushrooms

Ingredients:

• 3 spring onions (scallions)

• 1 tsp olive oil
• 200g/7oz mushrooms, regular or mixed wild and cultivated, brushed clean
• sea salt and freshly ground black pepper
• small handful of fresh dill
• 125g/4½oz/½ cup low fat yogurt
• 2 tsp cornflour (cornstarch)
• 2 garlic cloves
• 2 tsp paprika
• cayenne pepper, to finish (optional)

Method

1. Chop the onions. Heat a large, lidded, non-stick frying pan over a medium heat and add the oil and the onions. Cook, stirring occasionally, until the onions are soft. Meanwhile, cut or tear the mushrooms into chunky pieces.

2. Add the mushrooms to the pan with salt, pepper, and 2 tbsp water. Cover and cook, stirring frequently, until the mushrooms are soft and juicy, about 3–4 minutes.
3. Meanwhile chop the dill – you should have about 2 rounded tbsp. Measure the yogurt into a small bowl and beat in the cornflour until smooth.
4. Reduce the heat and crush the garlic into the pan. Add the paprika and stir well.
5. Add 2 more tbsp water, then add the dill and stir well.
6. Turn the heat right down and stir in the yogurt mixture. Stir thoroughly until the sauce turns evenly reddish-brown and just starts to bubble, then remove from the heat. Eat immediately, sprinkled with cayenne if desired.