Rustic mushroom and bean stew in bread bowls
Preparation
To make the mushroom and bean stew. Tear the mushrooms into bite-sized pieces, cut the mangetout into strips, dice the onions and crush the garlic cloves. Pour the beans into a sieve, preserving the liquid, and place to one side. Now fry the mushrooms, onions, garlic and mangetout in olive oil. As soon as the onions are translucent and the first cooking residues start to form, add the beans, spices and 8 tbsp of the liquid from the beans and simmer covered for a few minutes. Season with salt and pepper to taste. To make the bread bowls. Halve the baguettes and remove the soft centre. Crush the garlic, blend with the oil and brush the insides of the baguettes with the mixture. Place under the grill in a preheated oven at 200 ° for 3–4 minutes. To make the yoghurt sauce. Chop the parsley and mix 2 tbsp chopped parsley with the yoghurt. Finishing touches. Fill the baguettes with the mushroom and bean stew and serve with a little yoghurt sauce.
Recipe creation: Sebastian Copien
Serves 4
For the mushroom and bean stew
- 300 g mixed mushrooms of your choice (e.g. button, king oyster or pearl oyster mushrooms)
- 150 g mangetout
- 2 onions
- 2 garlic cloves
- 2 tins of butter beans (each 240 g drained weight)
- 4 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp sweet paprika
- 1 tsp thyme, rubbed
- 2 tbsp balsamic vinegar
- natural or sea salt
- ground pepper
For the bread
- 2 French sticks
- 1 garlic clove
- 3 tbsp olive oil
For the yoghurt sauce
- 200 g soy yoghurt
- ½ bunch parsley
