Mushroom dip
Fettuccine tossed in a Mushroom Alfredo sauce served with some buttery garlic bread was a standard order growing up. Over time, these flavours became what you can identify as comfort food. A regular Mushroom Alfredo sauce is extremely fattening and basically empty calories. I came up with this healthier alternative that satisfies that woody, creamy craving and is less than 120 calories per portion. Spread it on tostadas, use it as a sandwich filling, toss some quinoa pasta with it, serve it as a dip with crackers or eat it as it is. It’s YUM.
Ingredients:
- 250g Mushroom, finely chopped
- 30g Onions, finely chopped
- 2 pods Garlic, crushed
- 15ml Extra virgin Olive oil
- Basil leaves, julienned
- 100g Yoghurt
- Lollo Rosso Lettuce
- Salt
- Black Pepper
Method:
- Hang the yoghurt in a muslin cloth for about 2 hours.
- Heat the oil in a pan & add garlic.
- Once the garlic has softened, add the onions.
- Immediately after, add the mushrooms and sauté till you’re left with a duxelles.
- Add the basil leaves, salt & pepper.
- Once cool, add to the hung yoghurt and mix well.
- Serve on lettuce cups, tostadas, in a bowl as a dip etc.