Kuenga on Nostr: Mushroom Stroganoff with Black Beans and Parsley Delicious, especially with fresh ...

Mushroom Stroganoff with Black Beans and Parsley
Delicious, especially with fresh thyme.
Serves 4

250 g button mushrooms, quartered or sliced
1 yellow onion, finely chopped
2 cloves of garlic, finely chopped
2 tbsp tomato purée
2 tsp dried thyme
200–300 ml crème fraîche
2 tsp Dijon mustard or coarse-grained mustard
2 tsp Japanese soy sauce
1 tin of cooked black beans, rinsed and drained
Oil or butter for frying
Salt and black pepper
To serve:

Parsley, finely chopped
Rice or boiled potatoes
As a side dish: Cornichons (tastes absolutely delicious with this!)

Method:
Sauté the mushrooms, onion and garlic in oil or butter until soft. Add the tomato purée and thyme and sauté for about 1 minute. Stir in the crème fraîche, mustard and soy sauce and simmer over a low heat for about 10 minutes. Add the beans. Season with salt and pepper. Sprinkle with parsley and serve with gherkins, rice or potatoes.