Slow and Easy Mushroom and Green Bean Stroganoff

[Guest guest]

To make this lower in sodium, just use salt-free broth.

And if you don't want to bother with all the sautéing beforehand, just toss

all the veggies straight into the crockpot. I've done it both ways and

really didn't notice any difference in taste. I've also been known to toss

the mushrooms (usually the pre-sliced ones) in right at the beginning, too -

I don't care if they're a bit on the limp side when serving.

Oh, and we're big eaters around here, so I usually just toss a whole bag of

frozen cut green beans in, I think it's one pound in size. In the end they

have the same texture as if I used fresh green beans to start.

 

Gee, can you tell I use a lot of short-cuts in my cooking? LOL

 

 

* Exported from MasterCook *

 

Slow and Easy Mushroom and Green Bean Stroganoff

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Crockpot Main Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons water -- or broth, *See note

16 ounces mushrooms -- quartered

2 tablespoons tomato paste

2 cups vegetable stock

1 large yellow onion -- chopped

1 large green bell pepper -- seeded and chopped

2 tablespoons all-purpose flour

1 1/2 tablespoons sweet Hungarian paprika

8 ounces green beans -- washed & trimmed to 1 "

salt and pepper -- to taste

1/2 cup soy sour cream

 

1. Brown the mushrooms in a tablespoon or water (or broth) for 3-4 minutes

and remove to another dish.

 

2. In a small bowl, combine the tomato paste with 1/4 cup of stock and set

aside.

 

3. Add the onions and bell peppers to the skillet, adding more water if

needed. Cook until all vegetables are softened, then whisk in the flour,

mixing well to prevent lumping. Cook for about a minute to remove the

starchy taste.

 

4. Add everything except the mushrooms & sour cream to the slow cooker and

cook on LOW for 6 to 8 hours.

 

5. About a half hour before serving, add the mushrooms and season with

salt and pepper. Turn to HIGH for about 20 minutes or until thoroughly

heated and the sauce is thickened.

 

6. Just before serving, whisk in the sour cream, then serve at once.

 

Description:

" Meaty mushrooms and tender green beans stand in for beef in this

creamy Eastern European classic. Serve over wide noodles. - Robin

Robertson "

Source:

" Fresh From the Vegetarian Slow Cooker "

Copyright:

" 2004 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving: 181 Calories; 3g Fat (16.0%

calories from fat); 9g Protein; 33g Carbohydrate; 7g Dietary Fiber; 1mg

Cholesterol; 891mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 3

Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Sue's notes:

Original recipe called for 2 tablespoons of olive oil for heating

the mushrooms.

To make this a bit more " hearty " for the big eaters in the family,

add about a half cup or so of TVP or soy crumbles or even some

white variety of beans.

Nutr. Assoc. : 0 0 0 0 0 0 0 1032 0 0 5062

[Guest guest]

Thanks Sue! This recipe looks yummy and I am going shopping tonight for the

stuff. I'm gonna try a couple of different kinds of mushrooms and see if I

can even tell the difference between them. Maybe it will just offer diferent

color or texture.

 

 

>

>To make this lower in sodium, just use salt-free broth.

>And if you don't want to bother with all the sautéing beforehand, just toss

 

 

(excessive quoting deleted)