Mushrooms, garlic and crème fraîche – no wonder this is one of my favourites! It really doesn't taste anything like this low in calories. You can make double quantities and chill one portion without the crème fraîche. It will keep for two days in the fridge. If you prefer your mushrooms with a kick, try the spicy version!
Calories per serving: 70
Preparation time: 5 minutes
Cooking time: 15 minutes
2g dried porcini mushrooms 5 cals
50ml boiling water
1-cal cooking spray
½ onion, peeled and finely chopped 19 cals
1 clove garlic, chopped or crushed 4 cals
½ teaspoon paprika (or try smoked paprika) 3 cals
100g mushrooms, chopped or sliced (use your favourite variety, but chestnut mushrooms work well in this dish) 13 cals
squeeze lemon juice
1 tbsp reduced-fat crème fraîche 26 cals
salt and pepper
parsley leaves or chives, to garnish
Variations: Use as a stuffing for sweet peppers. Cut 1 red or yellow pepper in half (15 cals), remove the core and seeds and grill, cut-side down, for 5 minutes. Add the mushroom mix (without the crème fraîche) and grill for 2 minutes. Top with crème fraîche just before serving. These are great with a green salad. You can also substitute Light Philadelphia or other cream cheese for the crème fraîche for a subtly different flavour and texture.