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
-
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).
-
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.
-
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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