Mushroom and cannellini bean stroganoff

Instructions

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).