Roasted mushrooms with romesco and butter bean purée
- November 2015
- Serves 6
- Hands-on time 35-40 min, oven time 25 min
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.
- Vegetarian recipes
- 56.3g (11.7g saturated)
- 39.4g (10.4g sugars)
We used large, meaty porcini mushrooms but portobello mushrooms are also great. Roast your own peppers for the romesco if you like.
Make the romesco up to 24 hours ahead, keep tightly covered in the fridge and bring to room temperature to serve. Make the butter bean purée 24 hours ahead, heat thoroughly with a little olive oil and lemon juice, then taste and season again.
A zesty, modern Spanish white such as verdejo from Rueda.
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