If you’re looking for wintery comfort food that also improves your gut health, we’ve got you. This mushroom stew with cannellini bean mash feels like a warm hug and is packed with fibre and plant protein.
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Serves
2
Shallot
Garlic Clove
Chestnut Mushroom
Vegetable Stock
Fresh Rosemary
Fresh Thyme
Drained Cooked Cannellini Beans
Sage Leaf
Cavolo Nero
Olive Oil
Serves
2
Shallot
Garlic Clove
Chestnut Mushroom
Vegetable Stock
Fresh Rosemary
Fresh Thyme
Drained Cooked Cannellini Beans
Sage Leaf
Cavolo Nero
Olive Oil
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Step 1.
Finely slice the shallot and garlic. Slice the mushrooms.
Step 2.
For the bean mash, heat a glug of oil in a medium pan over a medium heat. Add ½ the garlic and ½ the rosemary and thyme sprigs and cook for a minute or two until the garlic starts to turn translucent.
Step 3.
Add the beans with ½ their bean juice. Season with a pinch of salt and simmer for 10 mins until the beans are soft enough to mash with a wooden spoon.
Step 4.
For the mushrooms, heat a glug of olive oil in a separate pan over a medium heat and add the shallot, sage leaf and remaining garlic, rosemary and thyme. Gently fry until the shallots are translucent and slightly caramelised. Add the sliced mushrooms and cook for a further 5 mins.
Step 5.
Add a splash of vegetable stock to the mushrooms then season to taste and tear in the cavolo nero.
Step 6.
Divide the bean mash between plates and top with the mushrooms.
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