01-26-2007, 03:43 AM
1 teaspoon canola oil
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly
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.
Sprinkle with paprika and thyme, stir well.
1 onion, chopped
10 mushrooms, quartered
2 teaspoons paprika
1/2 teaspoon ground thyme (optional)
1 cup vegetable stock
2 tablespoons dry red wine
2 teaspoons Worcestershire sauce
2 cups cooked Romano (or red kidney) beans
1/2 cup light sour cream
1 teaspoon red wine vinegar
2 teaspoons cornstarch
Black pepper to taste
3 cups cooked egg noodles
2 green onions, sliced thinly
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.
Sprinkle with paprika and thyme, stir well.