Method

• 1.
  Using a spice or coffee grinder, whiz dried shiitake to a very fine powder, then sift through a fine sieve (keep stems and larger pieces of processed mushroom to add to a stock or risotto).
• 2.
  Heat 1 tbs of oil in a large saucepan over high heat. Add shiitake powder and toast, stirring once or twice, for 30 seconds. Pour in 1 1/2 cups (375ml) stock and add the sliced mushrooms. Cook, stirring occasionally, until stock evaporates, then add half the butter and cook, stirring occasionally, for 20 minutes or until liquid evaporates. Transfer mushrooms to a bowl, reserving pan.
• 3.
  Meanwhile, heat the remaining 2 tbs oil in a large frypan over medium heat. Cook the onion, stirring occasionally, for 4-5 minutes until soft. Add the garlic and paprika and cook, stirring once or twice, for 30 seconds or until aromatic. Stir in the tomato paste and cook, stirring constantly, for 1 minute or until mixture darkens slightly. Add remaining stock and soy sauce or tamari and bring to the boil. Simmer rapidly for 8-10 minutes, until liquid reduces by half.
• 4.
  Stir in mushrooms and 1/2 cup (120g) creme fraiche. Reduce heat to medium-low. Simmer gently, stirring occasionally, for 10 minutes or until mushrooms are coated in sauce, which should have thickened.
• 5.
  Meanwhile, fill reserved pan with water, season generously with salt and bring to the boil. Cook pasta until al dente, adding the beans for the last 2 minutes of cooking. Drain, setting beans aside. Return pasta to the hot pan with the remaining butter, then stir through the chopped parsley. Spoon pasta into a large serving bowl and top with the beans and stroganoff. Scatter with extra parsley leaves. Sprinkle with salt flakes and serve with remaining creme fraiche dolloped on top.