Mushroom & Butter Bean Stroganoff

Mushroom & Butter Bean Stroganoff

Mushroom & Butter Bean Stroganoff

The most famous version of the stroganoff is the beef version of course. Here’s a vegan and vegetarian version, that uses mushrooms instead.

It works fine with chestnut mushrooms, button mushrooms or normal white mushrooms, so it’s simple to make.
Ingredients (serves 4)
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 400g mushrooms, sliced
  • 2 tbsp plain flour
  • 175ml soya or almond milk
  • 175ml vegetable stock
  • 1 tsp thyme (fresh is best, but dried will work too)
  • 2 tbsp mustard (Dijon or wholegrain)
  • 2 x 410g cans butterbeans, drained to taste
  • salt and white pepper
  • 1/4 – 1/2 cup of soya cream
  • Chopped parsley and a pinch of paprika to garnish
Method
1.   In a large frying pan, fry the onion in a little olive oil with a pinch of salt for 5 minutes; add the garlic and fry for another minute.
2.   Add the sliced mushrooms and fry gently for 5 minutes, then stir in the flour and cook for a further minute.
3.   Gradually add the milk and stock to the pan, stirring continuously to make a smooth sauce. All the flour should be absorbed.
4.   Stir in the thyme and the mustard, season to taste.
5.   Add the butter beans and soya cream, then let everything cook gently for 5-10 minutes.
6.   Serve with rice or pasta, and garnish with the parsley and paprika.
Mushroom & Butter Bean StroganoffNotes:
  • The quantity above will serve four. For two people, use 350g mushrooms and one tin of butter beans.
  • Recipe adapted from the Vegetarian Society‘s Vegan Toolkit cookery course.

 

 

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2 thoughts on “Mushroom & Butter Bean Stroganoff

  1. Pingback: Creamy sweetcorn soup (vegan) | Peveril Blog

  2. Pingback: Sausage & red wine casserole, with mustard mash (vegan, vegetarian) | Peveril Blog

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