MC - Creamy porcini mushroom & butter bean pie

Name: MC - Creamy porcini mushroom & butter bean pie
Cuisine: British, European
Ingredients: 240g butter beans (drained); 200g carrot; 1 handful of fresh dill; 2 garlic clove; 20g chestnut mushrooms; 1 brown onion; 1 handful of fresh flat-leaf parsley; 10g dried porcini mushrooms; 80g baby spinach; 1 vegetable stock cube; 300g sweet potato; 80g coconut yoghurt

23 steps

Rich porcini stock is a fast track to flavour – here we add it to garlicky sautéed mushrooms and silky butter beans. Dill and parsley lend herby freshness, and creaminess comes with coconut yoghurt.

Updated at: Thu, 17 Aug 2023 13:55:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories299.1 kcal (15%)

Total Fat3.7 g (5%)

Carbs56.3 g (22%)

Sugars16.7 g (19%)

Protein10.8 g (22%)

Sodium603.9 mg (30%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

240gbutter beans

drained

200gcarrot

1 handfulfresh dill

2garlic clove

20gchestnut mushrooms

1brown onion

1 handfulfresh flat-leaf parsley

10gdried porcini mushrooms

80gbaby spinach

1vegetable stock cube

300gsweet potato

80gcoconut yoghurt

Instructions

Step 1

Preheat the oven to 220C / fan 200 C / gas mark 7

Step 2

Boil a kettle.

Step 3

Dice the onion.

Step 4

Peel the sweet potato and carrots, then chop both into 1cm pieces.

Step 5

Place the sweet potato and carrots in a saucepan and cover with boiling water.

Step 6

Cook for 10-15 mins, until soft, then drain and set aside.

Step 7

Heat a frying pan with 1 tbsp oil on a medium heat, then add the onion and cook for 5 mins, until softening.

Step 8

Meanwhile, slice the chestnut mushrooms.

Step 9

Peel the garlic and finely chop or crush.

Step 10

Add both to the pan and cook for a further 10 mins.

Step 11

Place the vegetable stock cube and dried porcini mushrooms into a measuring jug with 200ml boiling water.

Step 12

Mix and soak for 5 mins.

Step 13

Roughly chop the parsley leaves and dill.

Step 14

Add half the parsley and half the dill to the pan, followed by just the stock from the jug.

Step 15

Roughly chop the soaked porcini mushrooms, then add to the pan.

Step 16

Drain the butter beans and rinse, then add to the pan followed by the spinach.

Step 17

Stir well to wilt the spinach

Step 18

Simmer for 5 mins, until thickening, then stir through the coconut yoghurt.

Step 19

Season with sea salt and black pepper.

Step 20

Add the remaining dill and parsley (to taste) to the sweet potato and carrot.

Step 21

Season with sea salt and black pepper, then mash with a potato masher.

Step 22

Spoon the bean mix into an ovenproof dish and top with the sweet potato and carrot mash.

Step 23

Cook in the oven for 10 mins or, if you have a grill setting, grill until the sweet potato and carrot mash starts to go golden (this should take a few mins).