There's something really satisfying about mushrooms treated in a french preparation. Wine, mustard and thyme are one of those classic combinations that evoke a fine dining experience without the fine dining price tag.
1 pint baby bella mushrooms chopped small
1 can black beans, rinsed
3 cloves garlic, minced
1 tbl tsps soy sauce
2 tbl spicy mustard
2 tsps prepared, jarred, horseradish (horseradish, vinegar and salt)
1 tbl hot sauce
1/4 cup dry white wine
2 tbls olive oil
2 tsps dry thyme
1 tsp black pepper
2 tsps salt
When you cook down mushrooms some kind of molecular magic happens that turns bland, spongy fungi into a delectable culinary powerhouse. Add some wine and a few other components and you've got a deep, dark saucy ragout that will make anything you cover it with irresistible.
It's a simple mixture that yields complex tastes and textures.
It won't take up a lot of your time to make, but you'll have a hard time not eating it all in one sitting.
Start your mushrooms in a cold pan, add salt and cook down over medium high heat, When the pan is hot add the oil. Cook down until pretty shrivelled and dark.
Deglaze with wine. Cook out for 5 minutes.
Add remaining ingredients and cook down for 5 more minutes.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here