Roasted mushrooms with romesco and butter bean purée
- Portion size: Serves 6
- Hands-on time 35-40 min, oven time 25 min
- Difficulty: easy
A vegetarian main course recipe that doesn’t scrimp on flavour and so versatile you can cook it for a dinner party or simply a midweek meal.
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Ingredients
- 4 large porcini/ceps or 8 portobello mushrooms (see tip)
- 40g butter
- Extra-virgin olive oil to drizzle
- 8 thyme sprigs, leaves stripped
For the romesco
- 80g stale white bread, torn
- 80g blanched almonds, toasted in a dry pan
- 1½ tbsp sherry vinegar
- 3 roasted red peppers from a jar (about 180g), rinsed and patted dry (see tips)
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- 2 garlic cloves
- 120ml extra-virgin olive oil
- Squeeze lemon juice
For the butterbean purée
- Olive oil for frying and drizzling
- 3 onions, finely sliced
- 2 garlic cloves, sliced
- 2 x 400g tins butter beans, drained and rinsed
- Juice 1⁄2 lemon
- 1 heaped tbsp crème fraîche
For the rocket and herb salad
- 100g rocket
- Small bunch each fresh basil, fresh parsley and fresh mint, leaves picked
- Extra-virgin olive oil to drizzle
- Squeeze lemon juice to taste
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Method
- For the romesco, whizz all the ingredients except the oil and lemon juice in a food processor. With the motor running, drizzle in the oil until it forms a chunky paste. Taste and season with salt and pepper and a little lemon juice, then set aside.
- Heat the oven to 200°C/180°C fan/ gas 6. If using porcini mushrooms, slice in half lengthways, then heat the butter with a little oil in a large frying pan. When very hot, fry the mushrooms for 2-3 minutes on each side until a rich golden brown. Transfer to a baking dish, add the thyme and a scattering of salt, then roast for 15-20 minutes until tender. If using portobello mushrooms, put them in a baking dish, top each with a few dots of butter, the thyme, some salt and a drizzle of oil, then roast for 20-30 minutes until tender.
- Meanwhile, for the butter bean purée, heat a big glug of oil in a large pan over a medium heat. Add the onions and garlic and cook for 15 minutes until soft and slightly golden. Add the beans with two thirds of a tin of cold water, then cook until the liquid is incorporated. Whizz in a food processor with plenty of seasoning, a big squeeze of lemon juice and the crème fraîche.
- Lightly dress the rocket and herbs with lemon juice, oil and seasoning, then serve with the bean purée, roasted mushrooms and romesco.
Nutrition
- 780kcals Calories
- 56.3g (11.7g saturated) Fat
- 21g Protein
- 39.4g (10.4g sugars) Carbs
- 16g Fibre
- 0.4g Salt
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