Comforting, rich and packed with my favourite things.
Ingredients
Makes 2-3 portions
160g girolles, or other wild mushrooms, cleaned
200g cavolo nero, stripped from the stalk and torn into 3-4cm pieces
1x700g jar butter beans
1 small white onion, diced
2 cloves garlic, finely chopped
1 tbsp chopped parsley
3 sprigs thyme, picked
Butter, or vegan butter
1 tsp lemon juice
Neutral oil
Salt and pepper
Recipe
1. In a large pan sweat the onion with a little butter until softened. Stir in the garlic and cook for another minute or two. Stir in the beans with their liquid and cook, stirring regularly until warmed through. Add a splash of water as necessary to keep the beans a little liquidy. Keep cooking and stirring until the beans are very creamy and just starting to break down. Stir in the lemon juice and parsley. Season to taste
2. Meanwhile bring a pan of water to a rolling boil, cook the cavolo nero for 3-4 mins, then drain. Stir into the bean mixture
4. Heat a frying pan over a high heat with a little neutral oil. Add the mushrooms and leave them to cook for 2-3 mins. Stir in a knob of butter and the thyme and continue to cook until the butter just starts to brown
5. Spoon the bean mixture into bowls and top with the mushrooms. Serve with bread, if you like
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