Ingredients
8 large brown mushrooms
1 onion, sliced
½ lemon, sliced
1 tsp smoked chilli flakes
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
2 tbsp tomato paste
4 garlic cloves, crushed
½ cup vegetable stock
½ cup Greenleaf Extra Virgin Olive Oil
1 can drained butterbeans
Salt and freshly milled pepper
For serving
Fresh rocket
Ciabatta or sourdough bruschetta
Directions
1
You can either make this in the oven or in a large, heavy based pan on the stovetop.
Preheat oven to 200˚C.
2
Pop the mushrooms, onion, lemon, and beans on a roasting tray.
3
Mix the dry spices and scatter over the vegetables and beans.
4
Mix the tomato paste, garlic, and stock and pour around the mushrooms.
5
Drizzle with the olive oil.
6
Roast for 30 minutes or until saucy - give the beans a good stir halfway through.
7
Serve scattered with rocket.
Ingredients
Ingredients
8 large brown mushrooms
1 onion, sliced
½ lemon, sliced
1 tsp smoked chilli flakes
1 tbsp cumin seeds, crushed
1 tbsp coriander seeds, crushed
2 tbsp tomato paste
4 garlic cloves, crushed
½ cup vegetable stock
½ cup Greenleaf Extra Virgin Olive Oil
1 can drained butterbeans
Salt and freshly milled pepper
For serving
Fresh rocket
Ciabatta or sourdough bruschetta