Easy Vegetarian Recipe
Mushroom and cannellini bean stroganoff
Mushroom and cannellini bean stroganoff is a very easy vegetarian Recipe that is cooked slow in your Crock Pot, it only requires you to spend 25 minutes preparing the ingredients and then 2 1/2 to 3 Hours cooking.
This Recipe Serves 4
Preparation time: 25 minutes
Cooking time 2 1/2 to 3 Hours
Crock Pot Size :- Standard
25g Dried Porcini Mushrooms
200ml Boiling Water
25g Butter
1 Tablespoon Sunflower Oil
1 Large Onion, Chopped
3 Celery Sticks, Sliced
250g Chestnut Mushrooms, halved or quartered, depending on the size
1-2 Garlic Cloves, Crushed
3 Tablespoons Plain Flour
200ml Dry White Wine
150ml Vegetable Stock
2 Teaspoons Dijon Mustard
1/4 Teaspoon Cayenne Pepper
Small Bunch of Thyme or a pinch of dried.
410g Can Cannellini Beans, Drained and Rinsed
Salt
Cayenne Pepper or Paprika to Garnish
Sour Cream to Serve
Put the Dried Mushrooms in a heatproof bowl and cover with the boiling water. Leave to soak for 20 minutes.
Meanwhile, preheat your crock pot.
Heat a little butter and oil in a frying pan. Add the onion and fry until lightly browned.
Stir in the celery and the fresh mushrooms along with the garlic. and cook for 2 to 3 minutes.
Mix in the flour, then gradually add the wine and stock. Stir in the mustard, cayenne pepper and add a little salt.
Chop the thyme saving some back for garnish and add it to the pan together with the reconstituted dried mushrooms and their soaking liquid.
Bring to the boil stirring.
Pour the mushroom mixture into the crock pot, then stir in the beans, cover with the lid and cook on 'low' for 2 1/2 to 3 hours.
Spoon on to plates, sprinkle with some thyme leaves top with spoonfuls of sour cream and a sprinkling of cayenne pepper or paprika.
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