Porcini Mushrooms With Beans 'Al Cartoccio'

Total Time:
2 hr 30 min
Prep:
10 min
Cook:
2 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the beans:
  • 8 ounces white beans
  • 2 tomatoes, peeled
  • 1 sprig sage
  • 1 sprig rosemary
  • 1 garlic clove
  • Freshly ground black pepper
  • Pinch chilli powder
  • Salt
  • For the mushrooms:
  • 8 porcini mushroom caps
  • 4 cloves garlic
  • 1 sprig 'nipitella' (this can be substituted with oregano or marjoram)
  • Salt and pepper
  • 4 large tablespoons extra-virgin olive oil
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 chilli 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 aluminium 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 aluminium 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.


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