Bean And Mushroom Stroganoff recipe

Bean And Mushroom Stroganoff

Bean And Mushroom Stroganoff recipe



  1. In a large frying pan, over medium heat, cook onion in the oil until soft (about 4 minutes) and add the mushrooms, continuing to cook until soft (add a little water if you need to prevent sticking.
  2. Sprinkle with paprika and thyme, stir well.
  3. Add stock, wine, Worcestershire sauce and stir until well blended.
  4. With a fork or potato masher, crush about 1/3 of the beans; add to the frying pan along with the rest of the beans and bring to boil.
  5. Reduce heat and simmer uncovered for 10 minutes, or until liquid is slightly reduced.
  6. In a small bowl, combine sour cream, vinegar and cornflower, stirring till smooth.
  7. Stir into bean mixture, reduce heat, and cook, stirring for two minutes or until thickened.
  8. Season to taste with pepper.
  9. Cook noodles as per instructions and serve with sauce over the noodles.
  10. Alternatively, add layers of sauce and noodles to a casserole dish coated lightly with spray oil and bake uncovered at 150 degrees C (Gas Mark 2) for 20 to 25 minutes.

Garnish with spring onion.

Serves 4

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