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Mushroom & bean stew with spinach and crushed potatoes
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30g Cooks’ Ingredients Porcini Mushrooms
350g baby new potatoes, halved (or larger ones quartered)
1/2 tbsp olive oil
2 cloves garlic, sliced
250g portabellini mushrooms, roughly chopped
400g can Essential Cannellini Beans
2 tbsp Dijon mustard
2 tbsp natural yogurt (or vegan alternative), to serve
1. Soak the porcini mushrooms in 150ml boiling water. Boil the new potatoes in salted water for 15-20 minutes until tender. Put the spinach in a colander, then drain the potatoes over the top. Return both to the saucepan, off the heat. Season, then lightly crush the potatoes with the back of a fork and keep warm.
2. Meanwhile, warm the oil in a medium saucepan over a low heat. Fry the garlic for 30 seconds. Increase the heat to high and fry the portabellini mushrooms for 6-8 minutes. Add the dried mushrooms and their soaking liquid and cook for another 2 minutes, until slightly reduced. Stir through the undrained beans, then reduce the heat and add the mustard. Simmer for 5 minutes.
3. Divide the potatoes and spinach between 2 plates. Top with the mushroom stew and the yogurt.
Cook’s tip Using the water from canned beans and pulses is a great way to make a quick and easy sauce. It will give some depth and some more substance than using water alone. It also means that nothing goes to waste, which we are big fans of too.
Typical values per serving:
vegetarian/3 of your 5 a day/gluten free/high in fibre
This recipe was first published in May 2021.
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