How to make it

  • Preheat oven to 375F
  • Toss onions and mushrooms with oil and roast for about 15 minutes to just starting to brown on edges.
  • In large saucepan add 2 tablespoons oil and lightly saute garlic for 2-3 minutes on medium heat.
  • Add the tomato paste and fry for another 2 minutes.
  • Add corn starch and stir until it absorbs the oil and paste.
  • Add mustard, tea, cream, mushrooms, onions and stir. Season with Soy sauce, salt and pepper to taste.
  • At boil reduce to simmer and let cook for 15 minutes, stirring occasionally, reducing a bit to thicken.
  • In medium saucepan heat one tablespoon oil with celery and stir until hot, about 5 minutes.
  • Add green beans and heat beans through. Add one cup water and salt to taste.
  • Bring to boil, cover and cook until all is tender (about 15 minutes)
  • When ready to serve stir in some lemon juice with beans/celery.
  • Stir in sour cream to mushroom sauce. Heat for a few minutes if it cools down sauce too much.
  • Place mushroom sauce over noodles or rice and serve beans/celery to side.
  • Sprinkle dill over mushrooms sauce.

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  • elgourmand2 2 years ago
    Interesting flavor combo. Have to wait for the next mushroom crop to bloom. Then will be looking for something to use mushrooms in. Thanks for the post.
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