MC - Mushroom & butter bean stroganoff

Name: MC - Mushroom & butter bean stroganoff
Cuisine: European, British
Ingredients: 480g butter beans (drained); 200ml cashew cream; 3 garlic clove; 300g green beans; 240g chestnut mushrooms; 1 tbsp dijon mustard; 1 brown onion; 1 tbsp smoked paprika; 2 x red pepper; 10g dried porcini mushrooms; 1 vegetable stock cube; 1 handful of fresh thyme; 160g brown rice; oil; pepper; salt

14 steps

Earthy porcini mushrooms; silky cashew cream; nutty chestnut mushrooms and a hit of smoky paprika – no wonder the Mindful Chef community loves this vegan stroganoff. Fibre- and protein-rich butter beans fill families up, too. Cook time: 30 mins Allergens: Celery, Mustard, Nuts Cuisine: European Key ingredient: Creamy filling butter beans

Updated at: Thu, 17 Aug 2023 11:35:09 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories809.8 kcal (40%)

Total Fat30.3 g (43%)

Carbs111.5 g (43%)

Sugars16.5 g (18%)

Protein24.6 g (49%)

Sodium957.5 mg (48%)

Fiber19.4 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

480gbutter beans

drained

200mlcashew cream

3garlic clove

300ggreen beans

240gchestnut mushrooms

1 Tbspdijon mustard

1brown onion

1 Tbspsmoked paprika

2red pepper

10gdried porcini mushrooms

1vegetable stock cube

1 handfulfresh thyme

160gbrown rice

oil

pepper

salt

Instructions

Step 1

Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water. Add the dried porcini mushrooms and set aside to soften.

Step 2

Rinse the rice, then place into a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 mins, then drain.

Step 3

Finely dice the onion.

Step 4

Grate the garlic.

Step 5

Chop the thyme leaves (remove the stalks).

Step 6

Cut the chestnut mushrooms into wedges

Step 7

Thinly slice the peppers.

Step 8

Drain the butter beans and rinse.

Step 9

Heat a large non-stick pan with 1 tbsp oil on a medium heat. Add the onion and peppers, cooking for 5 mins until golden and softened.

Step 10

Add the garlic, thyme and chestnut mushrooms and cook further for 3-5 mins.

Step 11

Add the paprika and mustard, then stir through.

Step 12

Add the stock, porcini mushrooms, cashew cream and beans. Season with sea salt and black pepper, then simmer for 10 mins.

Step 13

Meanwhile, trim the green beans. Fill a large pan with boiling water and add a pinch of sea salt. Place the green beans into the pan and cook on a high heat for 3-4 mins or until cooked but still retaining a slight bite. Drain and season with sea salt and black pepper.

Step 14

Serve the rice with the mushroom stroganoff and green beans.