I haven’t got many dishes where mushrooms are the star, they tend to get used either for mushroom gravy or to put on Saturday breakfast toast. I’m not sure why, I do love mushrooms, so I thought I’d bring them to the fore by adapting a recipe orginally meant for aduki beans. If you’ve never had them I urge you to go out and get some immediately, they are very small, very savoury, very nutty little delights.
If you don’t fancy beans though just use all mushrooms, a mix of types would be extra nice.
200g mushrooms (any kind)
1 tin aduki beans (about 200g or replace with 200g more mushrooms)
1 medium onion
2 cloves garlic
2 heaped teaspoons paprika
1 teaspoon tomato paste
100ml red wine
1 tub creme fraiche
Olive oil, S&P
Fresh coriander (3 tablespoons chopped - optional)
Serves 3 (or 2 in my house!)
1 Chop onion and fry gently for 10 minutes in a generous pool of oil (15cm diameter) at the bottom of a big pan
2 Whilst onions are cooking drain and rinse beans, chop onions and prepare garlic for crushing
3 Add paprika, tomato paste and crush garlic into pan, stir well
4 Add mushrooms and fry for 3 minutes to brown, add aduki beans (if using) and cook for a further 3-4 mins
5 Add red wine and same amount of water, S&P and bubble quietly for 10 minutes (I put on the rice at this point)
6 Take off heat and stir in creme fraiche to your taste (I like 3 heaped tablespoons) serve over rice (brown is extra nutty and white a suitable foil) with chopped coriander sprinkled on top, a nice glass of red on the side.