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Topic ClosedMushroom and black eyed bean stroganoff

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phisch21 View Drop Down
Chalfont Oracle
Chalfont Oracle


Joined: 02 March 2006
Location: United Kingdom
Status: Offline
Points: 1712
Direct Link To This Post Topic: Mushroom and black eyed bean stroganoff
    Posted: 31 May 2006 at 5:33pm
1 onion
lots of mushrooms - cup ones are fine
tin of black eyed beans (or buy dried and boil as per the packet)
1/2 red pepper
1 tsp marigold vegetable bouillon
2-3 tsp paprika
pinch of thyme
pinch of salt
black pepper
cream - single, half, soured - anything really

finely chop onion and fry in a little oil till translucent
add chopped red pepper
after about 3-4 minutes add mushrooms - either slice them thickly, cut into halves or quarters depending on their size, or leave whole if using button.
add stock powder - no water needed as the mushrooms release water
add paprika and thyme
add beans - if using tinned, rinse and drain them to get rid of the tinny taste
cover and let it all sweat down gently for about 15 minutes
remove form heat and let cool slightly
add cream, salt and lots of black pepper
reheat

serve with rice and potatoes as follows

put rice (only american long grain or preferably basmati) on large pan with water - the water should be about an inch above the rice

bring to boil, then boil for about 5 mins until the rice grains just begin to swell.

remove from heat and pour through a seive. Rinse rice with cold water and leave to one side.

return pan to heat with a knob of butter. When butter melted, cover the bottom of the pan with sliced potatoes (slice them about 1/2cm thick).
then pile the rice on top of the potatoes - trying to avoid touching the sides of the pan.
pour roughly 3 tablespoons of water over the rice and add a knob of butter. Place lid on pan and leave over meadium heat till you hear the potatoes frying. Then lower heat to the bare minimum and leave the rice and potatoes to steam for about 45 mins to 1 hour.
Raise heat slightly to crisp off the potatoes, then serve.

You should have potatoes that are cooked through and fried crispy and brown on one side plus very fluffy rice that does not stick. It takes a few practices to know when the potatoes are browned but not burnt. if they burn, the burnt taste goes through the rice which is not nice.


Edited by phisch21
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