Recipe Archives->Vegetarian->Mushroom Stroganoff 06

Veg Stroganoff
for 4-6 servings

1 cup soybeans
2 onions
3 Tbsp butter or oil
150g mushrooms
1/4 cup flour
1 Tbsp paprika
1/2 tsp salt
black pepper to taste
1 cup milk
2 Tbsp sherry
1 Tbsp dark soya sauce
1/2 cup sour cream
1 Tbsp fresh (or 1 tsp dried) parsley

Cook the soybeans (or substituted variety) until tender enough to
eat without any more cooking, then drain and leave to stand while
preparing the sauce mixture.

Dice the onions.  Heat the butter of oil in a large pan or
heavy-bottomed pot, saute the onions until soft and golden brown.
Add the mushrooms and cook until soft.

Stir in the flour gradually, to prevent lumps forming.  Add the
paprika, salt and pepper and cook a little longer, stirring
continuously.  Gradually stir in the milk to make a thick sauce,
then stir in the sherry and soya sauce.

Reduce the heat and add the sour cream, chopped parsley and cooked
beans.  Allow to heat through and then serve on noodles or rice
with your favourite vegetables as a side.

Using soybeans in this recipe gives it an especially high protein
content, but you may find their rather crunchy texture disconcerting.
If so, replace the soybeans with any other beans, or add more lightly
cooked button mushrooms or other vegetables o the delicious sauce.

Printable version: mushroom-stroganoff06.txt.