We had this for dinner tonight and it was tasty. My only problem with the slow cooker recipes in this cookbook is that you have to do prep work on the stove ahead of time, but it was worth the little bit of extra effort.
And...low cholesterol and low sodium. Not low carb, only because I served this over cholesterol-free egg noodles. Although, I didn't use many egg noodles in my bowl, so maybe it really was low-carb...just not no-carb.
Adapted from "Fresh From the Vegetarian Slow Cooker"
3 Tbsp. olive oil
16 oz white mushrooms, washed and quartered (all that business about not washing your mushrooms? Alton Brown, my go-to guy about kitchen chemistry, says to wash your mushrooms. So I wash them.)
2 Tbsp. tomato paste (I used the kind that comes in the tube)
2 c. low-sodium vegetable broth (or make your own)
1 large yellow onion, diced
1 large bell pepper (I used yellow), diced
3 Tbsp. flour
1 1/2 Tbsp. paprika
8 oz green beans, ends trimmed
1/2 c. low-fat sour cream (or tofu sour cream)
Add 2 Tbsp. olive oil to a sauté pan over medium heat and cook mushrooms 4 minutes, until browned. Put mushrooms aside and add last tbps. of olive oil, then onions and bell pepper. Cook for 5 minutes. Add flour, cook for 1 minute more.
In a separate bowl, combine tomato paste and 1/4 c. broth until smooth.
Put onion and pepper mixture in slow cooker. Add tomato paste mixture, then the rest of the broth, green beans and paprika.
Cook on slow for 6-8 hours. (I did mine for about 7)
About 20 minutes before serving, add mushrooms to the slow cooker. Right before serving, add sour cream.
Serve over rice or egg noodles.