CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Food networ, Food4 |
1 |
Servings |
INGREDIENTS
4 |
|
Garlic cloves, crushed |
4 |
|
Black olives, slivered off |
|
|
their |
|
|
stones |
4 |
|
Sun-dried tomatoes, chopped |
1 |
|
Chilli, seeded and finely |
|
|
chopped |
125 |
|
Dry red wine |
250 |
|
Mushroom soaking stock |
500 |
g |
Closed cup button mushrooms |
30 |
g |
Dried porcini, soaked |
|
|
rinsed |
|
|
drained and chopped |
1 |
ds |
Teriyaki or soy sauce |
2 |
|
Red onions, chopped |
3 |
|
Sun-dried tomatoes, chopped |
1 |
|
Chilli, seeded and chopped |
1 |
T |
Ground cumin |
1/2 |
T |
Ground coriander |
375 |
|
Stock |
960 |
g |
Canned borlotti beans |
|
|
drained and rinsed |
300 |
|
Passata |
1 |
|
Lime, plus extra to taste |
|
|
juice of |
2 |
T |
Chopped fresh parsley, mint |
|
|
and coriander |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
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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