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Vegetarian Stroganoff


75g bobby beans
2 tbsp olive oil
375g mushrooms, sliced
1 small onion, chopped
1 or 2 cloves of garlic, chopped
Pinch of paprika
Black pepper to taste
2tbsp red wine
90ml single cream

What to do:

Top & tail the bobby beans, chop into bite-sized pieces and par-boil for 10/15 minutes until they start to soften. Drain and set aside.

Heat the olive oil in a medium-sized pan and add the onion, garlic and mushrooms. Cook over a moderate heat for about 15 minutes, stirring regularly.

Stir in the beans, paprika and black pepper. Stir well and cook for a further 5 minutes.

Now pour in the wine and allow to bubble for a couple of minutes.

Stir in the cream and bring to the boil. Reduce the heat and simmer for 5 minutes or so until the mixture is slightly reduced.

Top tip:

Serve with rice or potato rosti.