Cliff Rogers
24th October 2007, 03:12 PM
6 large mushrooms (chopped) (I used field mushrooms about 80mm across)
12 (handful) broad beans (shell them before cooking)
2 Roma tomatoes (diced)
1 medium onion (chopped)
1 clove of garlic (chopped)
Dob of butter
Table spoon of Tomato paste
Salt & pepper to taste (optional)
100mm cream (optional)
Splash of dry white wine (optional) (Chinzano also works)
Start the onion & garlic & toss into a pan with some butter. (not too hot)
When they start to turn clear, add the beans, tomatoes & tomato paste.
Season it to taste.
Before all the moisture is gone, add the mushrooms.
At this point, the recipe can be varied to suit your self.
You can & add just a splash of water to lift the sticky bits off the pan & serve or,
I prefer to add a splash of wine & reduce the heat & stir in the cream & bring it just to a simmer before serving.
Serve with Vienna or Turkish bread as an entrée.
It can also be added to plain pasta or can served with a nice juicy steak.
12 (handful) broad beans (shell them before cooking)
2 Roma tomatoes (diced)
1 medium onion (chopped)
1 clove of garlic (chopped)
Dob of butter
Table spoon of Tomato paste
Salt & pepper to taste (optional)
100mm cream (optional)
Splash of dry white wine (optional) (Chinzano also works)
Start the onion & garlic & toss into a pan with some butter. (not too hot)
When they start to turn clear, add the beans, tomatoes & tomato paste.
Season it to taste.
Before all the moisture is gone, add the mushrooms.
At this point, the recipe can be varied to suit your self.
You can & add just a splash of water to lift the sticky bits off the pan & serve or,
I prefer to add a splash of wine & reduce the heat & stir in the cream & bring it just to a simmer before serving.
Serve with Vienna or Turkish bread as an entrée.
It can also be added to plain pasta or can served with a nice juicy steak.