Post #2918818

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.