Trooping Funnel with Cannellini Beans is a modern British recipe (based on a Catalan original) for a classic vegetarian stew of trooping funnel mushrooms and cannellini beans in an onion and tomato base with white wine. The full recipe is presented here and I hope you enjoy this classic British version of: Trooping Funnel with Cannellini Beans.
If using dried cannellini beans, soak them in a large bowl of water over night. The following day, drain them, place in a pan, cover with plenty of water then bring to a simmer and cook until tender. Drain and set aside until needed (tinned beans should be drained and rinsed, they can then be used straight away).
Bring a pan of lightly-salted water to a boil. Add the mushrooms and boil for 3 minutes to blanch then drain and set aside.
Gently fry the onion, garlic, sage and chilli in the olive oil over low-medium heat for 5–6 minutes.
Add the blanched mushrooms, stir to combine then continue frying for 2–3 minutes. At this point pour in the wine. Bring to a simmer and when the wine has partially evaporated away add the tomatoes and stir.
Reduce the heat and cook gently for 20 minutes. Add the cannellini beans, stir to combine then continue cooking for about 10 minutes, until the beans are heated through, stirring occasionally.
