Bean & Mushroom Stroganoff
1 teaspoon canola oil
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 Tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked romano (or red kidney) beans
1/2 cup light sour cream
1 tsp red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups of cooked egg noodles
2 green onions, sliced thinly
In a large frying pan, over medium heat, cook onion in the oil
until soft (about 4 minutes) and add the mushrooms, continuing to
cook until soft (add a little water if you need to prevent sticking.
Sprinkle with paprika and thyme, stir well.
Add stock, wine, worcestershire sauce and stir until well blended.
With a fork or potato masher, crush about 1/3 of the beans; add to
the skillet along with the rest of the beans and bring to boil.
Reduce heat and simmer uncovered for 10 minutes, or until liquid
is slightly reduced.
In a small bowl, combine sour cream, vinegar and cornstarch, stirring
til smooth. Stir into bean mixture, reduce heat, and cook, stirring
for two minutes or until thickened. Season to taste with pepper.
Serve over cooked noodles, or, in a small casserole dish, spray
the bottom with vegetable spray. Add layers of sauce and noodles,
or mix noodles into sauce and place mixture in the casserole dish.
Bake uncovered in the oven for 20 - 30 minutes.
Garnish with green onion.
Makes about 4 servings.