Mushroom and cannellini bean stroganoff

Serves: 4

Time to make: 3 hrs 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

25g dried porcini mushrooms

25g reduced-fat spread

1 tablespoon sunflower oil

1 large onion, chopped

3 sticks celery, sliced

250g Swiss brown mushrooms, halved or quartered, depending on size

2 cloves garlic, crushed (optional)

3 tablespoons plain flourall purpose flourX

200ml dry white wine

150ml salt-reduced vegetable stock

2 teaspoons Dijon mustard

¼ teaspoon cayenne pepper

small bunch thyme

410g can cannellini beans, drained and rinsed

extra-light sour cream, to serve

Instructions

Stay Awake

1 Preheat slow cooker. Put dried mushrooms into a heat-proof bowl. Cover with 200ml boiling water. Soak for 20 minutes.

2 Heat spread and oil in a frying pan over a medium-high heat. Add onion and cook for 2 minutes. Stir in celery, fresh mushrooms and garlic (if using) and cook for 2-3 minutes. Mix in flour, then gradually add wine and stock. Stir in mustard and cayenne pepper. Reserve a few thyme sprigs to garnish, then chop the rest and add to pan together with soaked mushrooms and their liquid. Bring to the boil, stirring.

3 Pour mixture into slow cooker, then add beans. Cover and cook on low for 2 1/2-3 hours.

4 To serve, spoon onto plates, garnish with thyme leaves stripped from sprigs and top with dollop of sour cream (if using).

HFG tip

This recipe is for a standard size 3-litre slow-cooker. To make it in a larger cooker, increase the ingredient quantities by half as much again and cook for the same length of time.

Nutrition Info (per serve)

Calories 258 cal

Kilojoules 1080 kJ

Protein 11 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 4 g

Dietary fibre 8 g

Sodium 520 mg

Calcium 110 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.