How To Cook Mushroom Stroganov

Mushroom stroganov

A delicious and simple dish with a surprising contrast of textures: crisp vegetables in a rich, creamy sauce.

INGREDIENTS

• 15ml (1 tbsp) sunflower oil
   

• 2 small onions, finely chopped
   

• 1 clove garlic, crushed
   

• 350g (12 oz) button mushrooms, quartered
   

• 300g (10 oz) green beans, sliced
   

• 1 medium red pepper, deseeded and diced
   

• 10ml (2 tsp) paprika
   

• 10ml (2 tsp) dill weed
   

• 5ml (1 tsp) chopped fresh thyme
   

• 15ml (1 tbsp) shoyu
   

• 100ml (4 fl oz) singe cream
   

• 100ml (4 fl oz) yogurt
   

• 5ml (1 tsp) corn flour
   

• 4-6 drops Tabasco sauce
   

• Salt and black pepper

Method

1. Put the oil in a medium dish and cook for 1 min. 600W (30 secs. 700W; 1 min. 500W). Stir in the chopped onion and the garlic and FULL for 2 mins. 600W (1 Y. mins. 700W; 2Y. mins. 500W).
    

2. Add the vegetables, paprika, herbs and shoyu. Cover and cook for 8 mins. 600W (6.5 mins. 700W; 10 mins. 500W), stirring once or twice.
    

3. Mix the cream, yogurt and corn flour together, then stir into the vegetables. Add the Tabasco sauce and season well with salt and pepper. Cook for 2 mins. 600W (1.5 mins. 700W; cook for 1.5 mins. 500W) until just heated through, stirring every minute. Serve with brown rice, whole wheat pasta or buckwheat noodles.

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