I was pretty pleased with my Slimming World-friendly stroganoff recipe. The important thing is to cook the mushrooms so the let out all their yummy juices, which them colour and flavour the sauce.
I used a couple of large onions, sliced, and fried until I use Fry Light and a little water to start the frying. I sliced a medium box of mushrooms and added the whole lot to the pan and cooked with the lid on until soft. Season – salt (or soy sauce), pepper and Worchestershire sauce. Mix 3 or 4 tbsp of fat-free fromage frais with and egg in a separate bowl. Pour vege over cooked pasta and add dairy/egg mix. Serve.