Roasted mushrooms with romesco and butter bean purée

Roasted mushrooms with romesco and butter bean purée
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
780kcals
Fat
56.3g (11.7g saturated)
Protein
21g
Carbohydrates
39.4g (10.4g sugars)
Fibre
16g
Salt
0.4g
Calories
780kcals
Fat
56.3g (11.7g saturated)
Protein
21g
Carbohydrates
39.4g (10.4g sugars)
Fibre
16g
Salt
0.4g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Lightly dress the rocket and herbs with lemon juice, oil and seasoning, then serve with the bean purée, roasted mushrooms and romesco.

delicious. tips

  1. We used large, meaty porcini mushrooms but portobello mushrooms are also great. Roast your own peppers for the romesco if you like.

  2. 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.

  3. A zesty, modern Spanish white such as verdejo from Rueda.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

October seasonal recipes

Baked butternut squash, ricotta and spinach

The combination of creamy ricotta and sweet butternut squash makes for a truly comforting vegetarian...

Save recipe icon Save recipe icon Save recipe

Vegetarian Christmas dinner recipes

Middle Eastern-spiced nut roast with three-potato topping

This is a nut roast recipe like no other. A mouth-watering mix of nuts, quinoa,...

Save recipe icon Save recipe icon Save recipe

Bonfire Night recipes

Squash and spinach pie

This spinach and squash pie is a fabulous vegetarian dish and would also work well...

Save recipe icon Save recipe icon Save recipe

Vegetarian main courses

Sweet onion and cauliflower tart

This elegant vegetarian tart made with caramelised onions and nutty cauliflower makes a simple but...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine