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Mushroom Bean-Otto
All the flavours of a banging risotto but whipped up in a fraction of the time! Our porcini mushroom bean-Otto is incredibly simple but packs a punch. The mix of fresh and dried mushrooms add such a rich depth of umami flavour, whilst the parsley cuts though the dish perfectly. Serve with some zesty fresh dressed leaves for your next speedy midweek supper.
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Mushroom Bean-Otto
Rated 4.6 stars by 21 users
Servings
2-3
Cook Time
30 minutes
Author:
Bold Bean Co
All the flavours of a banging risotto but whipped up in a fraction of the time! Our porcini mushroom bean-Otto is incredibly simple but packs a punch. The mix of fresh and dried mushrooms add such a rich depth of umami flavour, whilst the parsley cuts though the dish perfectly. Serve with some zesty fresh dressed leaves for your next speedy midweek supper.
Ingredients
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20g dried porcini mushrooms
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300g mushrooms, we like white or chestnut, sliced into bitesized chunks
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25g of butter or vegan alternative, plus another knob for finishing
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3 thyme sprigs, leaves picked
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1 onion, roughly chopped
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2 garlic cloves, thinly sliced
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150ml white wine
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1 jar of Organic White Beans with their bean stock
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25g parmesan, grated, plus extra to serve, or vegan alternative
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A small bunch of flat leaf parsley (roughly 15 g), leaves finely chopped
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Fresh side salad, such as rocket dressed in lemon and olive oil
- Crusty bread
Serving suggestions
Directions
First, soak the porcini mushrooms in 200ml boiling water. Set aside.
Dry fry your mushrooms in a pan (without any oil) in batches on a medium-high heat. Once they are browned and have lost most of their water, add the butter and lower the heat to medium. Add the thyme and the onions to the pan and cook for 7-8 minutes until the onion has softened, stirring often.
Add the sliced garlic and cook for a further minute until fragrant.
Turn the heat up to high and add the wine. Reduce until there is virtually no liquid in the mixture left. At this point, add the porcini mushrooms with their stock and reduce the liquid by half.
Reduce the heat back down to medium and stir through the beans with their bean stock.
Keep cooking until the bean-otto has reduced into a similar, creamy consistency to a risotto. Add a splash of water or stock if it needs loosening. Just before serving, fold through a knob of butter and the parmesan. Give the mixture a good grind of black pepper and serve in bowls. Finish with more parmesan, if you like, and parsley for freshness.
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