Mushroom and Butter Bean Stroganoff
342kcal
Ingredients
- 2 tablespoon butter
- 3 shallots or 1 white onion diced
- 2 garlic cloves minced
- 100 g mushrooms sliced
- 1 tablespoon plain flour
- 3 sprigs of thyme stems removed
- 1 tablespoon balsamic vinegar
- 250 ml vegetable stock
- 1 tablespoon dijon mustard
- 800 g tinned butter beans drained
- 4 tablespoon creme fraiche or double cream
- Salt and pepper to taste
Method
- Heat 1 tablespoon of butter in a pan, and add the shallots. Saute for 5-6 minutes until they begin to soften.2 tbsp butter, 3 shallots or 1 white onion
- Add the remaining butter, followed by the garlic and mushrooms. Cook on high heat until the mushrooms start to soften and brown (6-7 minutes).2 garlic cloves, 100 g mushrooms
- Turn down the heat, and stir in the plain flour and thyme. Cook for a minute or two until the flour has combined into the vegetables.1 tbsp plain flour, 3 sprigs of thyme
- Pour in the vegetable stock, balsamic vinegar, and mustard. Stir and simmer until the sauce begins to thicken (5 minutes).1 tbsp balsamic vinegar, 250 ml vegetable stock, 1 tbsp dijon mustard
- Tip in the butter beans and the creme fraiche, stirring so that the creme fraiche melts into the sauce and becomes thick and creamy. Simmer for another 5 - 10 minutes until the beans warm through and you have a thick sauce.800 g tinned butter beans, 4 tbsp creme fraiche or double cream
- Season to taste with salt and pepper.Salt and pepper to taste
Nutrition
Serving1gCalories342kcalCarbohydrates50gProtein18gFat9gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol22mgSodium347mgPotassium1197mgFiber15gSugar9gVitamin A421IUVitamin C4mgCalcium65mgIron5mg
Notes
- Don’t rush the mushrooms: Let the mushrooms brown well, as this enhances their flavor. High heat is key to avoid steaming them. If you have a small pan, consider adding the mushrooms in batches to avoid them releasing lots of moisture and essentially boiling.
- Thickening the sauce: The flour helps thicken the sauce, but you can also mash some of the beans into the sauce for an extra creamy texture.
- Balancing flavors: The Dijon mustard and balsamic vinegar add brightness to the dish, so don’t skip them! You can always adjust the amounts to suit your taste. A traditional stroganoff will often have some Worcestershire sauce added, but this isn’t vegetarian.