Garlicky Mushrooms with Provencal Stew
This dish is an eensy bit magical because our chef André’s mum taught him how to make it when he was young. In fact her mum had taught her and it’s gone on that way for generations! So, tonight he wanted to invite you to share and enjoy a little bit of his family history, as well some very tasty garlicky provencal bean stew.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Portobello Mushrooms
5
Flat Leaf Parsley
4
Garlic Clove
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
½
Red Onion
1
Courgette
(May contain Celery)
3
Basil
1
Organic Cannellini Beans
1
Tomato Passata
1.5
Netherend Butter Salted
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Remove the stalks from the centre of the mushrooms. Pick the parsley leaves from their stalks. Discard the stalks and roughly chop the leaves. Peel and grate the garlic (you can use a garlic press if you have one!). Melt, but don't brown, your butter. Tip: If you have a microwave, pop the butter in a bowl and melt in the microwave for 30 seconds.
In a bowl, mix the breadcrumbs with the chopped parsley, melted butter and half the garlic. Season with 1/2 tsp of salt and a good grind of black pepper. Fill the mushrooms with this filling and place on a baking tray. Cook in the oven for 15 mins or until the breadcrumbs are nice and golden.
Now for the stew! Peel and finely chop the red onion. Chop the ends off the courgettes, cut in half lengthways, then again lengthways to create four long strips. Roughly chop each long strip into chunks at 1cm intervals. Pick the basil leaves and set aside for later. Drain the cannellini beans in a colander and rinse under cold water.
Add 3 tbsp of olive oil to a saucepan on medium heat. Add the red onion and sweat for 5 mins or until the onions are translucent. Add the courgettes and cook for another 10 mins. Season with 1/2 tsp of salt and a good grind of black pepper and then add the remaining garlic. Cook for a further minute.
Stir in the tomato passata and bring the stew to the boil. Once boiling, reduce the heat to low and simmer for 8 mins or until the sauce has reduced by a third. Add the cannellini beans and cook for another minute. Just before serving, tear and stir in the basil leaves.
Serve the mushrooms on top of a generous bowlful of the stew and enjoy!
