Bean and Wild Mushroom Stew is a modern British recipe for a classic stew of bell peppers, beans and mixed wild mushrooms in a tomato and vegetable stock base with spices and chilli. The full recipe is presented here and I hope you enjoy this classic British version of: Bean and Wild Mushroom Stew.
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Ingredients:
125ml olive oil
3 garlic cloves
1 onion, chopped
1 small bunch of flat-leaf parsley, chopped
1 red bell pepper, de-seeded and chopped
1 green bell pepper, de-seeded and chopped
1 chilli, finely chopped
1 tsp ground cumin
1 tbsp paprika
400g tin of chopped tomatoes (with juice)
250g cooked red kidney beans (tinned is fine)
250g cooked black-eyed peas (tinned is fine)
250ml vegetable stock
500ml deceiver mushroom caps (Laccaria laccata) and amethyst deceiver (Laccata amethystea) caps (discard the stems from both these species)
300g mixed wild mushrooms, wiped clean and sliced if large
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a pan and use to fry the onions until golden brown in colour (about 12 minutes). Add the garlic, chilli and bell peppers, and fry for 1 minute more then stir about 250ml water and the spices along with the beans, tomatoes and vegetable stock and bring to a simmer. Cover and cook for about 10 minutes, or until the ingredients are heated through.
Now add the potatoes and the deceiver and amethyst deceiver fungi along with just enough water to cover. Return to a simmer then cook for 20 minutes, or until the potatoes are tender. Add the remaining mushrooms, garlic and curry powder then season with salt and black pepper. Cook, uncovered, for 5 minutes then serve.
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