Cheesy Wild Mushroom + Butterbean Stew

Walking through the farmers market earlier today, I saw boxes and boxes of a variety of mushrooms, all of different shapes and colours, and I was immediately drawn to them. Craving something cheesy but mild, I bought some beech browns and chanterelles to try with beans in this indulgent rendition of stew. With little effort, and using mostly kitchen staples apart from the mushrooms, this stew doesn’t take much effort or time to put together. Mild spices like turmeric and paprika give it its earthiness, fresh oregano lends it a burst of aromatic freshness, and mustard and honey bring it to life.

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Ingredients

  • 1 tbsp olive oil

  • 1/4 tsp black cumin seeds

  • 2 inch cinnamon stick

  • 2 medium white onions, sliced

  • 3 bird’s eye chillies, chopped

  • 2 cloves of garlic, sliced

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/4 tsp smoked paprika

  • 150g beech brown mushrooms

  • 50g chanterelle mushrooms

  • 1 400g tin butterbeans

  • 1 cup skimmed milk

  • 1/2 cup water

  • 1/3 cup double cream

  • 1 tbsp fresh oregano leaves

  • 2 tsp Dijon mustard

  • 1 tsp honey

  • 1/4 cup grated cheddar cheese

  • 100g baby spinach leaves

Method of Preparation

  1. To a non-stick pan on medium heat, add the olive oil. As it heats up, add the cumin seeds + cinnamon stick. As it gently crackles, add the onion and sauté for 3-4 minutes. Then, add the chillies + garlic + salt, and sauté for 10-12 minutes, till the onions soften and turn golden. Add the turmeric powder + smoked paprika and give it a good stir so the spices are incorporated well. Then add the mushrooms. Add a little more salt so the mushrooms sweat, and allow to cook for 3-4 minutes. Then add the butterbeans and give everything a good stir. Add the milk + water + double cream. Check salt. Bring to boil, cover + simmer for 20 minutes. Remove the lid, and add the oregano leaves + mustard + honey. Cover and cook for another 10 minutes. Remove the lid and increase the heat a little, cook for 5 minutes to allow the stew to reduce a bit. Add the cheddar + spinach, and gently fold into the stew till the cheddar has melted + the spinach has wilted. Turn off the heat.

  2. Serve hot with rice or bread.