- Total time 1 hours
- Difficulty Easy
- dried porcini mushrooms 20g
- olive oil 1 tbsp, plus 1 tsp
- leek 1, thinly sliced
- carrot 1, finely diced
- celery 2 stalks, finely diced
- garlic 3 cloves, minced
- chestnut mushrooms 200g, thickly sliced
- shiitake mushrooms 120g, thickly sliced
- smoked paprika 1 tsp
- cannellini beans 400g tin, rinsed and drained
- chopped tomatoes 400g tin
- thyme 3 sprigs
- bay leaves 2
- fresh wholemeal breadcrumbs 70g
- sage 6 leaves, very finely chopped
- lemon 1⁄2, zested
- flat-leaf parsley 10g, finely chopped
Put the dried mushrooms in a large heatproof bowl and pour over 200ml of just-boiled water. Let the mushrooms soak for 20 minutes until very soft. Remove the mushrooms, squeezing any liquid back into the bowl. Pour the liquid through a fine-mesh sieve, reserving for later. Coarsely chop the soaked mushrooms and set aside.
Heat 1 tbsp of oil in a large casserole over a medium heat and fry the leek, carrot, celery and garlic with a good pinch of salt for 10 minutes until softened. Add the chestnut and shiitake mushrooms and cook for 5 minutes until they have started to brown. Sprinkle over the paprika and cook for 1 minute.
Add the beans, tomatoes, thyme and bay along with the reserved porcini mushrooms and their soaking liquid, stirring together. Season, bring to the boil, then cover and leave to simmer for 15 minutes until the beans have softened. Remove the lid and cook for a further 5 minutes until the liquid has reduced slightly.
Meanwhile, heat the grill to medium-high. Combine the breadcrumbs, sage and lemon zest in a large bowl. Drizzle over 1 tsp oil and toss together. Stir the parsley into the stew and season to taste. Sprinkle over the breadcrumbs and put under the grill for 4-5 minutes or until golden and crisp topped. Serve.
- kcals 223
- fat 5.2g
- saturates 0.8g
- carbs 27.9g
- sugars 8.3g
- fibre 10.5g
- protein 10.9g
- salt 0.3g