Start by dry frying your mushrooms in a pan over a medium heat. Once they’ve got some colour, remove from the pan and set aside.

In the same pan, heat 2 tablespoons of olive oil over a medium-low heat. Add the onions and cook gently for about 20-25 minutes, stirring occasionally so that they don’t catch. Cooking the onions slow like this will bring out a real caramelised flavour.

Add the thyme, tomato puree, paprika and garlic and cook off for another 2 minutes.

Pour a small amount of stock to the pan to deglaze the pan slightly. Then, pour in the black beans with their liquid and mix to combine.

Continue to add the rest of the stock gradually, mixing the mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions. Now is a good time to put the rice on, if serving with.

Add the mushrooms back to the pan, along with the creme fraiche, mustard, worcestershire sauce and most of the parsley. (you can swirl through a knob of butter too at this point, to give it a bit more richness, if you like). Simmer for 3 or so minutes to warm the mushrooms through and until the mixture is creamy and glossy. Season with salt and pepper, to taste.

Serve with rice or bread and finish with the remaining parsley.