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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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