In a frying pan, bring the water
to a simmer and add the onion, red or green capsicum and the
mushrooms. Simmer gently for 5 minutes. Add spring onion and paprika and
simmer gently, stirring occasionally, for a further 5 minutes. Combine the mushrooms mixture and
yoghurt. Garnish with parsley. Do not re-heat. Serve immediately.
As a light meal: Sprinkle over
the garnish of chopped parsley. Serve Mushroom Stroganoff with brown
rice or noodles, or use as a topping for jacket potatoes.
As an accompaniment: This is an
excellent sauce for grilled meats or fillets of chicken and fish.
Tip - When you cook your evening
meal, always cook a bit extra and incorporate this into the next day's
eating plan (extra chicken can be used in sandwiches; stir fry can be
reheated, and so on).