Mushrooms made wild and spicy borlotti beans

1 servings

Ingredients

Quantity Ingredient
4 Garlic cloves; crushed
4 Black olives; slivered off their
; stones
4 Sun-dried tomatoes; chopped
1 Chilli; seeded and finely
; chopped
125 millilitres Dry red wine
250 millilitres Mushroom soaking stock
500 grams Closed cup button mushrooms
30 grams Dried porcini; soaked, rinsed,
; drained and chopped
1 dash Teriyaki or soy sauce
2 Red onions; chopped
4 Garlic cloves; crushed
3 Sun-dried tomatoes; chopped
1 Chilli; seeded and chopped
1 tablespoon Ground cumin
½ tablespoon Ground coriander
375 millilitres Stock
960 grams Canned borlotti beans; drained and rinsed
300 millilitres Passata
1 Lime; plus extra to taste
; , juice of
2 tablespoons Chopped fresh parsley; mint and coriander
Salt and freshly ground black pepper

Directions

MUSHROOMS MADE WILD

SPICY BORLOTTI BEANS

Mushrooms: Put the garlic, olives, sun-dried tomatoes, chilli, wine and half the stock in a heavy-based, flat bottomed wok or frying pan. Bring to the boil and continue to boil until the liquid is reduced to about 1 tablespoon.

Add the button mushrooms, the remaining mushroom stock, the rehydrated porcini and the teriyaki or soy sauce to the pan.

Reduce the heat and simmer briskly, uncovered. Stir occasionally, until the mushrooms are tender and coated in the reduced sauce.

Serve the mushrooms heaped on grilled polenta squares. They also make a delicious accompaniment to pork dishes.

Borlotti Beans: Mix together the onions, garlic, sun-dried tomatoes, chilli, spices and 300ml of stock in a frying pan. Cover and boil for 5-7 minutes. Uncover and simmer briskly until the onions are tender and the liquid is almost gone.

Stir in the remaining stock, the beans and passata. Simmer, partially covered, for 10 minutes, or until thick and savoury. Stir in the lime juice and herbs. Taste and season with salt and pepper.

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Carlton Food Network

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