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Recipe: Bean And Mushroom Stroganoff Meatless
Similar Categories: Bean, Mushroom, Stroganoff, Meatless
Bean and Mushroom Stroganoff
1 teaspoon canola oil
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly
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.
Sprinkle with paprika and thyme, stir well.
Add stock, wine, Worcestershire sauce and stir until well blended.
With a fork or potato masher, crush about 1/3 of the beans; add to the
skillet along with the rest of the beans and bring to boil. Reduce
heat and simmer uncovered for 10 minutes, or until liquid is slightly
reduced.
In a small bowl, combine sour cream, vinegar and cornstarch, stirring
till smooth. Stir into bean mixture, reduce heat, and cook, stirring
for two minutes or until thickened. Season to taste with pepper.
Serve over cooked noodles, or, in a small casserole dish, spray the
bottom with vegetable spray. Add layers of sauce and noodles, or mix
noodles into sauce and place mixture in the casserole dish. Bake
uncovered in the oven for 20 to 30 minutes.
Garnish with green onion.
Makes about 4 servings.
1 teaspoon canola oil
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly
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.
Sprinkle with paprika and thyme, stir well.
Add stock, wine, Worcestershire sauce and stir until well blended.
With a fork or potato masher, crush about 1/3 of the beans; add to the
skillet along with the rest of the beans and bring to boil. Reduce
heat and simmer uncovered for 10 minutes, or until liquid is slightly
reduced.
In a small bowl, combine sour cream, vinegar and cornstarch, stirring
till smooth. Stir into bean mixture, reduce heat, and cook, stirring
for two minutes or until thickened. Season to taste with pepper.
Serve over cooked noodles, or, in a small casserole dish, spray the
bottom with vegetable spray. Add layers of sauce and noodles, or mix
noodles into sauce and place mixture in the casserole dish. Bake
uncovered in the oven for 20 to 30 minutes.
Garnish with green onion.
Makes about 4 servings.
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