Weekday Vegetarian: Mushroom and Cannellini Paprikas

weekday vegetarian paprikas photo

Photo: Kelly Rossiter

I've heard meat eaters say that they don't like vegetarian meals because they aren't hearty and satisfying enough. This very simple recipe for mushroom and cannellini paprikas will go a long way in dispelling that attitude. The red wine and the smoked paprika give this dish a depth of flavour that you usually associate with beef dishes.I made the mistake of making pasta with this, which was the wrong choice. It would be much better suited for mashed potatoes or a creamy polenta, or as the author of the recipe suggests, barley.

Having said that, I found this to be very tasty indeed. It was also really good the next day when the flavours had had a chance to meld a bit. It only took about half an hour to make, so it would be a good mid-week choice for dinner.

This recipe is from Appetite for Reduction by Isa Chandra Moskowitz which is a vegan cookbook designed to help you lose weight.

If you're suffering through the fourth day of some weird diet, you might want to pick up a copy of this book and make yourself something good to eat. Each recipe has a breakdown of calories, fat and nutrients to guide you along.

If you're counting calories, this dish is 170 calories for one quarter of the recipe. I left the dill out of the finished recipe, because I find it takes over a bit, but if you are a dill lover, keep it in.

Mushroom and Cannellini Paprikas

1 1/2 tsp olive oil
1 small onion, sliced thinly
4 cloves garlic, minced
1 lb cremini mushrooms, sliced
Several pinches of freshly ground black pepper
1/4 tsp salt
1/2 cup dry red wine
1/4 cup vegetable broth
2 tsp smoked paprika
2 tbsp fresh chopped thyme
1 (16 oz) can cannellini beans, drained and rinsed
1/4 cup chopped fresh dill

1. Preheat a 4 quart pot over medium-high heat. Saute the onions in the oil until lightly browned, about 7 minutes. Add the garlic and saute for about 30 seconds. Add the mushrooms, pepper and salt, cook until lots of moisture has been released, stirring occasionally, for about 5 minutes.

2. Add the wine, broth, smoked paprika, and thyme. Turn up the heat and bring the mixture to a low boil. Boil for about 3 minutes. Lower the heat and add the beans. Cook to heat through, about 5 more minutes. Use a strong fork to lightly mash some of the beans, to thicken the sauce. Taste for salt and serve.

More Bean Recipes
Bean and Swiss Chard Soup
Brussels Sprouts with Beans
Cannellini and Kale Ragout

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