Porcini Mushrooms With Beans 'Al Cartoccio'
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
61
Spice
57
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325 degrees F
2
(160 degrees C)
3
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
4
Add salt once the beans are cooked
5
Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water
6
Place the mushrooms on a sheet of aluminum foil on a baking tray
7
Slice the garlic and gently insert each piece into the mushroom caps
8
Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil
9
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
10
This is now ready to be cooked 'bain marie' style for 20 minutes
11
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
12
Drizzle with olive oil and serve the dish piping hot