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Butterbeans & Portobello Mushrooms on Toast with Wilted Chard <

Butterbeans & Portobello Mushrooms on Toast with Wilted Chard

Submitted By:
GMonkcom


Background Info:
If you want this to be a vegetarian dish, use vegetable stock not chicken stock.
No. of Servings:
4
Preparation time:
10min(s)
Course:
Other
Cooking time:
1hr(s)
Cooking Instructions:
Pour 2 tbsp of olive oil into a medium saucepan and place over a low heat. Once the oil has warmed add the diced onion & crushed garlic and continue to cook on a low heat (stirring regularly) for 10-12 minutes or until soft but not coloured.

Now add the sliced mushrooms and continue to cook for a further 6-8 minutes or until the mushrooms have started to soften, add the porcini mushroom powder (stir) followed by the white wine, turn up the heat slightly and reduce. The wine needs to reduce by at least half, add the butterbeans followed by the chicken/vegetable stock and a good pinch of salt and pepper.

Lower the heat and cook for about 10-15 minutes. Now add the cream and continue to cook for a further 6-8 minutes or until the sauce has thickened slightly.

In the mean time pour 2 tbsp of olive oil in to a medium saucepan with a tightly fitting lid, once hot, tip the chard into the saucepan, stir and then season with a good pinch of salt and pepper. Place the lid on and cook for 2-3 minutes or until the chard has wilted.

When the beans and mushroom are cooked and ready to serve, remove from the heat and stir in the grated parmesan cheese. Keep stirring until the cheese has completely melted.
Place the toasted sour dough on to 4 plates then divide the beans & mushrooms between the 4 plates then spoon the wilted chard over the top.
To finish drizzle a good lug of extra virgin olive oil around the plate.
Ingredients:
Epicure Butterbeans x 1 tin drained
Medium onion x 1 (finely diced)
Garlic cloves x 3 (crushed)
Portobello mushrooms or flat x 4-5 (sliced)
Olive oil x 4 good lugs
White wine x 120ml
Porcini mushroom powder x 2tsp (optional)
Chicken/Vegetable stock x 100ml
Double cream x 120ml
Parmesan cheese x a good handful (grated)
Chives x 1 heaped tbsp (finely chopped)
Sea salt & cracked black pepper a good pinch of both
Rainbow chard or cooking green chard x 100g
Toasted sour dough x 4 thick slices