White Beans with Tarragon and Wild Mushrooms
The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating i...The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals. Read more The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals. The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
vegetables
spices
Ingredients
Method
Gather your ingredients.
Heat half the olive oil in a deep casserole dish over medium heat. Add the fennel, onion and most of the garlic with a big pinch of salt and pepper and cook for 12 to 14 minutes until softened.
Add the veg stock and the beans and bring to a simmer and cook for 10 minutes.
Stir through the spinach to wilt.
Meanwhile, sauté the chanterelle mushrooms in another pan with the remaining olive oil and a little left over grated garlic with a pinch of salt for 10 minutes on a high heat until golden in colour and starting to crisp up in places. Take off the heat and stir through the tarragon.
Pour the beans into bowls and top with the mushrooms, then drizzle with more extra virgin olive oil to serve.
User comments (8)
I used half fresh shiitake and half dried pearl mushrooms. Used the mushroom water and bean broth (I simmered the beans from dry) for veggie stock. Fresh tarragon. NEW FAVORITE SOUP!
Delicious. Altered things a little. Used chestnut, shiitake & dried porcini mushrooms, prob double amount suggested. Used the broth from soaked porcini mushrooms instead of veg stock. Deglazed onion/fennel with a splash of white wine. Used much less liquid, mixed it all together at the end & had on top of buttered brown sourdough. Will deffo make again.
So easy, delicious, and filling
I’m so sorry, it wasn’t for me, it could just be I’m not feeling for my cooking right now, and I’m a bit low. Hopefully I’ll pick up very soon.
Easy to prep. And cook.
Super easy and very flexible. Made lots of substitutions (shallots and leeks instead of onions and fennel, oyster and shiitake mushrooms instead of chanterelles, fresh tarragon instead of dried…) and it was delicious.
The flavours of this dish are wonderful. Definitely on my list to make often!!
Lacks depth of flavour, needs wine or miso or something