Oyster mushrooms with black beans, jerusalem artichokes and hemp


  • oyster mushrooms
  • black beans
  • Jerusalem artichokes
  • chard
  • chickweed
  • olive oil
  • salt flower
  • peeled hemp seeds Hannah biz
  • cold pressed oil Hannah biz


Soak the black beans in water overnight. Drain the water, put the beans in an economical pot and bring to a boil. Wait for the pot to slowly release the steam, open it and pour out the water. Now add new water. Cook for 20 minutes on low heat. Again, set the pot aside and let it steam. Cut the chard and fry it in olive oil. Add sliced artichoke and beans and fry quickly again. Fry the oyster mushrooms in olive oil on both sides, place on a plate and pour the black bean sauce over it. Drizzle with hemp oil, salt and garnish with sliced chickweed.

Bon Appetit.