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Receta Mushrooms Made Wild And Spicy Borlotti Beans
by Global Cookbook

Mushrooms Made Wild And Spicy Borlotti Beans
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Ingredientes

  • 4 x Garlic cloves, crushed
  • 4 x Black olives, slivered off their stones
  • 4 x Sun-dry tomatoes, minced
  • 1 x Chilli, seeded and finely minced
  • 125 ml Dry red wine
  • 250 ml Mushroom soaking stock
  • 500 gm Closed c. button mushrooms
  • 30 gm Dry porcini, soaked, rinsed, liquid removed and minced
  • 1 dsh Teriyaki or possibly soy sauce
  • 2 x Red onions, minced
  • 4 x Garlic cloves, crushed
  • 3 x Sun-dry tomatoes, minced
  • 1 x Chilli, seeded and minced
  • 1 Tbsp. Grnd cumin
  • 1/2 Tbsp. Grnd coriander
  • 375 ml Stock
  • 960 gm Canned borlotti beans, liquid removed and rinsed
  • 300 ml Passata
  • 1 x Lime, plus extra to taste , juice of
  • 2 Tbsp. Minced fresh parsley, mint and coriander
  •     Salt and freshly grnd black pepper

Direcciones

  1. Mushrooms: Put the garlic, olives, sun-dry tomatoes, chilli, wine and half the stock in a heavy-based, flat bottomed wok or possibly frying pan. Bring to the boil and continue to boil till the liquid is reduced to about 1 Tbsp..
  2. Add in the button mushrooms, the remaining mushroom stock, the rehydrated porcini and the teriyaki or possibly soy sauce to the pan.
  3. Reduce the heat and simmer briskly, uncovered. Stir occasionally, till the mushrooms are tender and coated in the reduced sauce.
  4. Serve the mushrooms heaped on grilled polenta squares. They also make a delicious accompaniment to pork dishes.
  5. Borlotti Beans: Mix together the onions, garlic, sun-dry tomatoes, chilli, spices and 300ml of stock in a frying pan. Cover and boil for 5-7 min. Uncover and simmer briskly till the onions are tender and the liquid is almost gone.
  6. Stir in the remaining stock, the beans and passata. Simmer, partially covered, for 10 min, or possibly till thick and savoury. Stir in the lime juice and herbs. Taste and season with salt and pepper.