Recipe courtesy of Fabio Picchi
Porcini Mushrooms With Beans 'Al Cartoccio'
Getting reviews...
- Level: Easy
- Total: 2 hr 30 min
- Prep: 10 min
- Cook: 2 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 397 mg
- Level: Easy
- Total: 2 hr 30 min
- Prep: 10 min
- Cook: 2 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 11 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 397 mg
Ingredients
For the beans:
For the mushrooms:
Directions
- Preheat the oven to 325 degrees F. (160 degrees C.).
- Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
- Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
- Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
- Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
- Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.
