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Black Bean + Mushroom Stroganoff
This traditional Russian dish is in NO way any less satisfying without the meat - in fact the addition of the meaty black beans + mushrooms are a great substitute for veggies. It's packed with all the umami punchy flavours of a meaty stroganoff but packed with fiber + plant based protein that's SO much better for your gut. It's hearty, rich + a real crowd pleaser for all the family.
FEEDS
TAKES
Black Bean + Mushroom Stroganoff
Rated 4.7 stars by 3 users
Servings
4
Cook Time
30 minutes
This traditional Russian dish is in NO way any less satisfying without the meat - in fact the addition of the meaty black beans + mushrooms are a great substitute for veggies. It's packed with all the umami punchy flavours of a meaty stroganoff but packed with fiber + plant based protein that's SO much better for your gut. It's hearty, rich + a real crowd pleaser for all the family.
Ingredients
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500g chestnut mushrooms
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1 tbsp olive oil
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2 onions, thinly sliced
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2 garlic cloves, roughly chopped
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2 tsp fresh thyme leaves (dried will also work)
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1 tbsp tomato puree
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2 tsp smoked paprika
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1 jar Queen Black Beans with their bean stock
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500ml beef or veg stock
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1 tsp dijon mustard
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2 tbsp creme fraiche (or use a vegan alternative)
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1 tbsp worcestershire sauce
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A knob of butter (optional)
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A small bunch of fresh parsley (roughly 10g), roughly chopped
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Rice
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Crusty bread
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Mashed Potato
SERVING SUGGESTIONS
Directions
Start by dry frying your mushrooms in a pan over a medium heat. Once they’ve got some colour, remove from the pan and set aside.
In the same pan, heat 2 tablespoons of olive oil over a medium-low heat. Add the onions and cook gently for about 20-25 minutes, stirring occasionally so that they don’t catch. Cooking the onions slow like this will bring out a real caramelised flavour.
Add the thyme, tomato puree, paprika and garlic and cook off for another 2 minutes.
Pour a small amount of stock to the pan to deglaze the pan slightly. Then, pour in the black beans with their liquid and mix to combine.
Continue to add the rest of the stock gradually, mixing the mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions. Now is a good time to put the rice on, if serving with.
Add the mushrooms back to the pan, along with the creme fraiche, mustard, worcestershire sauce and most of the parsley. (you can swirl through a knob of butter too at this point, to give it a bit more richness, if you like). Simmer for 3 or so minutes to warm the mushrooms through and until the mixture is creamy and glossy. Season with salt and pepper, to taste.
Serve with rice or bread and finish with the remaining parsley.
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