Low-fat mushroom stroganoff

Ingredients

4 Tbsp	Extra virgin olive oil
1	Onion, large, thinly sliced
2 tsp	Paprika
1 pinch	Chilli powder
500 g	Button mushrooms, sliced (white and brown) (Main)
1 cup	Vegetable stock
1 to taste	Freshly ground black pepper
½ cup	Greek yoghurt, low fat plain, mixed with the cornflour
1 Tbsp	Cornflour

Directions

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