Vegan Black Bean Mushroom Ragout

Keeping with my current theme of simplicity, I prepared this mushroom and black bean dish. It was tempting to add brandy and mustard and too many herbs and spices, but I resisted.

The result was clean, flavorful and easy to prepare.

1 pint white mushrooms, sliced
1 jalapeno, diced
5 cloves garlic, smashed and chopped
1 can black beans, plus liquid
2 tbls olive oil
1 tsp crushed pepper flakes
1 tsp basil
2  tsps salt
1 tsp black pepper

I had a pint of sliced white mushrooms. Sadly, the washing they requried took up more time than buying whole and slicing myself. But those were the ones on sale.

This is a basic saute. I began by cooking the mushrooms in salt and pepper. Once the pan was hot, I drizzeld in the olive oil. Wait for the mushroom to brown. Be patient. This will take a bit of time, but is worth the wait.

Then you can add the garlic and peppers. Saute themy for 5 minutes before you throw in everything else. Then just cook down until the liquid has thickened up a bit.

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