Mushroom and Butter Bean in Red Wine Sauce

5 Jun

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If you are trying to show somebody that vegetarian cooking is just as good as with meat then this is definitely a recipe you should try. It has all the same qualities and benefits of a meaty dish. The mushrooms give a meaty texture, the beans provide loads of protein and the red wine sauce has buckets of flavor.

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It is so simple to make, just a case of adding each ingredient in at the right time and it turns out as a robust and intense meaty sauce. The wine and fresh herbs give it depth and this is even better the next day so feel free to make it in advance. A great recipe to feed a crowd and the recipe can be easily doubled or tripled.

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Mushroom and Butter Bean in Red Wine Sauce (Serves 2)

1tbsp olive oil

1/2 red onion, sliced

3-4 garlic cloves, minced

250g chestnut mushrooms, quartered

1/4 dry red wine

2tbsp hot water/stock

1tsp sweet paprika

1tbsp fresh thyme, chopped

1tbsp fresh rosemary, chopped

1 x 400g can butter beans, drained

  • Heat the oil in a medium pot/casserole dish and fry the onion and garlic for 2-3mins until softened and lightly colored. Add in the mushrooms and continue cooking until they give up their juices, about 3-4mins.
  • Pour in the wine, hot water/stock, paprika, thyme and rosemary and bring to the boil. Reduce the heat to low and simmer for about 3mins. Add the beans and continue simmering for about 4-5mins just to warm them through.
  • You can mash some of the beans with a fork and mix them back through to thicken the sauce or just leave them whole.
  • Serve with extra chopped fresh thyme or rosemary.

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