Roasted mushrooms with romesco and butter bean purée

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.