Ingredients

Makes 3 portions
1 tbsp dried porcini
300g chestnut mushroom, sliced
2 shallots, finely diced
Olive oil
Butter
3 tbsp breadcrumbs
3 tbsp grated Parmesan
3 cloves garlic
2 tbsp chopped parsley
1 tsp white wine vinegar
Salt & pepper
A good handful of cavolo nero, pulled from the stalk and washed
600g cooked butter beans drained

Recipe

1. Cover the porcini with 400g just boiled water and leave to soak for around 15 mins
2. Meanwhile make the Parmesan crumbs. Melt a little butter in a frying pan, add the breadcrumbs and toast over a medium heat, stirring all the time until golden. Stir in 1 clove of crushed garlic, the Parmesan and 1 tbsp parsley. Continue cooking for another 2-3 minutes then set aside
3. In a large pan sweat the shallots and remaining garlic with olive oil. When softened stir in the beans, white wine vinegar and porcini with its stock. Cook out over a medium heat, stirring regularly until the sauce has thickened to a creamy consistency. Stir in the cavolo until wilted. Stir in a knob of butter and season to taste
4. Meanwhile pan fry the chestnut mushrooms – place a heavy pan over a high heat with a little oil. When preheated add the mushrooms so they form a single layer in the pan. Add a good knob of butter & salt to the pan, and press the mushrooms down with something heavy like another pan so they turn golden. Turn the mushrooms so they are golden on both sides
5. Spoon the beans into bowls, top with the pan fried mushrooms and parmesan crumbs

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