Bean and Mushroom Stroganoff

• 1 teaspoon canola oil
• 1 each onions chopped
• 10 each mushrooms quartered
• 2 teaspoon paprika
• 1/2 teaspoon thyme ground, optional
• 1 cup vegetable stock
• 2 tablespoons red wine dry
• 2 teaspoons worcestershire sauce
• 2 cups red kidney beans cooked
• 1/2 cup sour cream, light
• 1 teaspoon red wine vinegar
• 2 teaspoons cornstarch
• 1 x black pepper to taste
• 3 cups egg noodles cooked
• 2 each scallions, spring or green onions sliced thinly

1. In a large frying pan, over medium heat, cook onion in the oil until soft (about 4 minutes) and add the mushrooms, continuing to cook until soft (add a little water if you need to prevent sticking.
2. Sprinkle with paprika and thyme, stir well.
3. Add stock, wine, Worcestershire sauce and stir until well blended.
4. With a fork or potato masher, crush about 13 of the beans; add to the skillet along with the rest of the beans and bring to boil.
5. Reduce heat and simmer uncovered for 10 minutes, or until liquid is slightly reduced.
6. In a small bowl, combine sour cream, vinegar and cornstarch, stirring until smooth.
7. Stir into bean mixture, reduce heat, and cook, stirring for two minutes or until thickened.
8. Season to taste with pepper.
9. Serve over cooked noodles, or, in a small casserole dish, spray the bottom with vegetable spray.
10. Add layers of sauce and noodles, or mix noodles into sauce and place mixture in the casserole dish.
11. Bake uncovered in the oven for 20 to 30 minutes.
12. Garnish with green onion.

canola oil, onions, mushrooms, paprika, thyme ground, vegetable stock, red wine, worcestershire sauce, red kidney, sour cream, red wine vinegar, cornstarch, black pepper, egg noodles, scallions

Taken from recipeland.com/recipe/v/bean-mushroom-stroganoff-48466 (may not work)