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.
  • 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
  • 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.


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