Earthy mushrooms and creamy butter beans make a delicious one-pot meal. Did you know that if you leave your mushrooms on a sunny windowsill for a couple of hours before you cook them, the natural levels of Vitamin D they contain will increase in response to exposure to ultra-violet light – just as our skin does! Vitamin D plays an important role in bone growth and immunity. In fact, I found out that it is the only supplement given to American astronauts onboard the international space station.
mushroom and butter bean stroganoff
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Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 clove garlic crushed
- 500 g mushrooms any variety, or a mixture -sliced
- 1 tsp paprika
- 50 ml white wine
- 30 g tomato puree
- 50 ml dairy-free cream
- 240 g butterbeans standard 400g tin, drained and rinsed
- 2 tbsp fresh parsley
Quantity of servings: servings
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Ingredients
Quantity of servings: servings View units in: |
Instructions
- Peel and slice the onion and mushrooms. Add the oil to a very large pan and heat over a medium heat. Add the onions and garlic, and after about 5 minutes, add the mushrooms.
- Cook the mushrooms for a further 5 minutes, until cooked all the way through. Add the tomato puree, paprika and white wine. Stir well and then add the drained butter beans.
- Simmer gently, then add the dairy-free cream and parsley. Serve with a green salad, plain boiled rice or jacket potatoes.
There is no Nutrition Label for this recipe yet.