Green beans in tomato stew
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Mushroom Stew with Bean Purée
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 55 min
- Serving: 4
- Cost: Low
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PRESENTATION
Mushroom Stew with Bean Purée borrows its flavor logic from the meat-braise tradition — red wine, tomato paste, vegetables, and herbs building the same aromatic base as a brasato or spezzatino — with oven-roasted champignon standing in for the meat. The mushrooms go into the oven first, emerging soft and concentrated, then finish in that braising base until they've fully absorbed it.
The result is a vegetarian main course with the depth of a proper braise. The creamy bean purée underneath does real work: soft, velvety, and mild, it pulls the sauce into itself in a way no drier side could. That pairing — bold, wine-dark mushroom stew over a sauce-collecting purée — is what makes the plate feel complete.
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INGREDIENTS
- Champignon mushrooms 1.1 lbs (500 g) - to be cleaned
- Extra virgin olive oil to taste
- Celery 1 rib
- Carrots 2
- Onions 1
- Garlic 1 clove
- Red wine 2 cups (500 g)
- Vegetable broth 1.3 cups (300 g)
- Tomato paste 2 tsp (10 g)
- Miso 1 tbsp (15 g)
- Thyme to taste
- Rosemary to taste
- Bay leaves 1 leaf
- Fine salt to taste
- Black pepper to taste
- For the bean pure9e
- Spagna beans 3.8 cups (650 g) - precooked
- Water ½ cup (100 g)
- Fine salt to taste
- Extra virgin olive oil to taste
- Lemon juice 4 tsp (20 g)
Preparation
How to prepare Mushroom Stew with Bean Purée
To prepare the mushroom stew with bean pure9e, clean the mushrooms by removing the end of the stem with a small knife 1, then gently wipe them with a kitchen cloth to remove any traces of soil without wetting them 2. Place the whole mushrooms in a baking dish and season with a drizzle of oil 3.
Finish seasoning with salt and pepper 4 and roast in a preheated static oven at 392b0F for 20 minutes. Meanwhile, trim and coarsely slice the onion, celery and carrot 5, then add the vegetables to a cast-iron pot with the hot oil 6.
Add the garlic clove as well and let the aromatic base brown nicely 7. When the vegetables have slightly softened, add the tomato paste 8 and then the miso 9, stirring well to combine everything.
Deglaze with the red wine 10, then add the broth 11 and finish with the aromatic herbs and a pinch of salt 12. Simmer gently until the liquid has reduced a little and the base has thickened — it will take about 30 minutes.
When the base is ready, remove the herbs 13. Meanwhile, take the mushrooms out of the oven — they will be nicely roasted and tender 14 — then transfer them to the pot along with all their roasting juices 15.
Let them simmer for about 5 more minutes, gently mixing the mushrooms in the sauce 16. Meanwhile, put the beans in a measuring jug with about 3.4 fl oz (approximately 100 ml / b10.42 cup) of water 17 and add the salt 18.
Add also the lemon juice 19 and the oil, then blend with an immersion blender 20 until you obtain a smooth, homogeneous cream 21. Warm it briefly in a small saucepan or in the microwave.
Spread the bean pure9e on the bottom of the plate, smoothing it with the back of a spoon and creating a small groove in the center 22. Place the mushrooms with their cooking juices in the groove 23 and finish with a few fresh thyme leaves before serving 34.
Storage
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