Roasted mushrooms with romesco and butter bean purée
- Published: 7 Jan 16
- Updated: 18 Mar 24
A vegetarian main course recipe that doesn’t scrimp on flavour and so versatile you can cook it for a dinner party or simply a midweek meal.
Ingredients
- 4 large porcini/ceps or 8 portobello mushrooms (see tip)
- 40g butter
- Extra-virgin olive oil to drizzle
- 8 thyme sprigs, leaves stripped
For the romesco
- 80g stale white bread, torn
- 80g blanched almonds, toasted in a dry pan
- 1½ tbsp sherry vinegar
- 3 roasted red peppers from a jar (about 180g), rinsed and patted dry (see tips)
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- 2 garlic cloves
- 120ml extra-virgin olive oil
- Squeeze lemon juice
For the butterbean purée
- Olive oil for frying and drizzling
- 3 onions, finely sliced
- 2 garlic cloves, sliced
- 2 x 400g tins butter beans, drained and rinsed
- Juice 1⁄2 lemon
- 1 heaped tbsp crème fraîche
For the rocket and herb salad
- 100g rocket
- Small bunch each fresh basil, fresh parsley and fresh mint, leaves picked
- Extra-virgin olive oil to drizzle
- Squeeze lemon juice to taste
Method
- 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.
- 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.
- 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.
- Lightly dress the rocket and herbs with lemon juice, oil and seasoning, then serve with the bean purée, roasted mushrooms and romesco.
- Recipe from November 2015 Issue
Nutrition
- Calories
- 780kcals
- Fat
- 56.3g (11.7g saturated)
- Protein
- 21g
- Carbohydrates
- 39.4g (10.4g sugars)
- Fibre
- 16g
- Salt
- 0.4g
delicious. tips
We used large, meaty porcini mushrooms but portobello mushrooms are also great. Roast your own peppers for the romesco if you like.
Make the romesco up to 24 hours ahead, keep tightly covered in the fridge and bring to room temperature to serve. Make the butter bean purée 24 hours ahead, heat thoroughly with a little olive oil and lemon juice, then taste and season again.
A zesty, modern Spanish white such as verdejo from Rueda.
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