Borlotti bean and mushroom boscaiola with lemon butter
This vegetarian-friendly take on boscaiola swaps the usual pork for creamy borlotti beans.
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 500 gm mixed mushrooms, such as king brown, chestnut, Swiss brown and oyster mushrooms, thinly sliced
- 1 golden shallot, thinly sliced
- 3 garlic cloves, crushed, plus 1 extra garlic clove halved
- 2 tsp lemon thyme leaves, plus extra thyme sprigs to serve
- 400 gm can borlotti beans, drained and rinsed
- 2 tbsp white wine
- 250 ml (1 cup) pouring cream
- 4 thick slices focaccia
- Finely chopped parsley, to serve
- LEMON BUTTER
- 60 gm unsalted butter, softened
- Finely grated zest of ½ lemon, plus extra to serve
- 2 tsp lemon juice
- For lemon butter, beat ingredients in a bowl to combine. Season and set aside.
- Heat oil in a large frying pan over high heat. Add mushrooms, shallot, crushed garlic and thyme, sauté until golden (7-8 minutes). Season. Add beans and stir until hot (1 minute). Deglaze with wine and cook until almost evaporated (30 seconds). Add cream, bring to a simmer, then reduce heat to medium; simmer until sauce is slightly thickened (4 minutes).
- Meanwhile, heat a frying pan over high heat. Drizzle focaccia slices with extra oil and season. Fry until golden (1-2 minutes each side). Rub cut-sides with halved garlic then discard the garlic. Spread with some of the lemonbutter, reserving 2 tsp for mushroom mixture.
- Stir reserved butter through mushroom mixture. Scatter with parsley, extra thyme and extra lemon zest. Serve with toasted focaccia and extra lemon butter on the side.
A zesty lemon butter brings brightness to the rich, savoury sauce, which we recommend you mop up with thick slices of toasted focaccia rubbed with garlic.
Method
For lemon butter, beat ingredients in a bowl to combine. Season and set aside. Heat oil in a large frying pan over high heat. Add mushrooms, shallot, crushed garlic and thyme, sauté until golden (7-8 minutes). Season. Add beans and stir until hot (1 minute). Deglaze with wine and cook until almost evaporated (30 seconds). Add cream, bring to a simmer, then reduce heat to medium; simmer until sauce is slightly thickened (4 minutes).
Meanwhile, heat a frying pan over high heat. Drizzle focaccia slices with extra oil and season. Fry until golden (1-2 minutes each side). Rub cut-sides with halved garlic then discard the garlic. Spread with some of the lemon butter, reserving 2 tsp for mushroom mixture. Stir reserved butter through mushroom mixture. Scatter with parsley, extra thyme and extra lemon zest. Serve with toasted focaccia and extra lemon butter on the side.
