Soak some dried king bolete and porcini mushrooms in a couple cups of hot water. Sauté fresh mushrooms and a lot of red onion. Drain soaked mushrooms, saving soaking water, add to sauté. Toss with some garbanzo bean flour and a healthy dose of paprika. Deglaze with some white wine and add chopped asparagus and mushroom soaking liquid to make a saucy base. Meanwhile, boil some black bean pasta until al dente. Drain, saving the cooking liquid, and add pasta to the sauté. Add cooking liquid if needed to keep sauce at the right texture. Remove from heat and stir in some sour cream, s+p. Sprinkle w Parmesan if that suits you. Gluten free vegetarian faux stroganoff.