| 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 |
ml |
Dry red wine |
| 250 |
ml |
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 |
| 4 |
|
Garlic cloves; crushed |
| 3 |
|
Sun-dried tomatoes; chopped |
| 1 |
|
Chilli; seeded and chopped |
| 1 |
tb |
Ground cumin |
| 1/2 |
tb |
Ground coriander |
| 375 |
ml |
Stock |
| 960 |
g |
Canned borlotti beans; drained and rinsed |
| 300 |
ml |
Passata |
| 1 |
|
Lime; plus extra to taste |
|
|
; , juice of |
| 2 |
tb |
Chopped fresh parsley; mint and coriander |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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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