250g Chestnut Mushrooms – Sliced
1 medium onion – diced
2 cloves garlic – finely chopped
2 tsp creole blend
½ Stock Cube
1 tin of butter beans – drained
100 ml Milk or diary free alternative
Fresh herbs, flaked almonds, chilli flakes, olive oil
|In a saucepan over a medium heat cook the mushrooms with a little oily, salt and pepper until they have reduced in size and started to brown (8-10 mins), stirring occasionally. Remove the mushrooms from the pan and set aside.|
Cook onion over a medium heat in a saucepan with a little oil and a touch of salt until they start to soften (2 – 3mins). Add garlic and cook for a further minute, now add the creole blend and cook out the spices for a minute. Turn down the heat if necessary adding a splash of water if needed.
Add the water, stock cube, butter beans and milk (or alternative) – bring to simmer then reduce to a low heat and cook uncovered for 6 minutes.
You can now either use a food processor to blend the butter bean sauce to make it thick and creamy of keep the dish once and chunky and leave it as it is, what’s your preference? You can even add a splash more milk if it’s too dry or thick.
With the sauce as desired return the mushrooms to the pan and warn through. Now serve with your choice of pasta, rice or potatoes.