Mushroom and Butter Bean Stew with Herby Rice by @boroughchef

30 min

2 servings

🧅

1

Shallot

🧄

2 cloves

Garlic

🌿

1 tsp

Thyme

🍄

160 g

Chestnut mushrooms

🫘

600 g

Butter beans

🥛

2 tbsp

Double cream

🍚

150 g

Basmati rice

🌿

2 tbsp

Parsley

🌿

1 tbsp

Tarragon

🫒

Olive oil

🧂

Salt

⚫

Pepper

  1. Place
    • Shallot
    • Olive oil

    Place a large pan over a medium heat with a little olive oil, add the shallot and stir from time to time until softened.

  2. Stir
    • Mushrooms
    • Garlic
    • Thyme

    Stir in the mushrooms, garlic and thyme, and stir until the mushrooms are lightly golden.

  3. Stir
    • Butter beans
    • Double cream

    Stir in the butter beans and double cream.

  4. Stir
    • Salt

    Stir from time to time until thick and creamy, then season with salt and pepper to taste.

  5. Cook
    • Basmati rice

    Meanwhile, cook the rice using the rice cooker.

  6. Stir
    • Olive oil
    • Parsley
    • Basmati rice

    Stir olive oil, the chopped parsley and tarragon into the cooked rice, and season to taste.

  7. Spoon
    • Basmati rice
    • Butter beans

    Spoon the rice and bean mixture into bowls to serve.

Mushroom and Butter Bean Stew with Herby Rice by @boroughchef

30 min

2 servings

🧅

1

Shallot

🧄

2 cloves

Garlic

🌿

1 tsp

Thyme

🍄

160 g

Chestnut mushrooms

🫘

600 g

Butter beans

🥛

2 tbsp

Double cream

🍚

150 g

Basmati rice

🌿

2 tbsp

Parsley

🌿

1 tbsp

Tarragon

🫒

Olive oil

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/7

    Place a large pan over a medium heat with a little olive oil, add the shallot and stir from time to time until softened.

    🧅Shallot
    🫒Olive oil
    🍳Large pan
    🥄Spoon

  2. Step 2/7

    Stir in the mushrooms, garlic and thyme, and stir until the mushrooms are lightly golden.

    🍄Mushrooms
    🧄Garlic
    🌿Thyme
    🍳Large pan
    🥄Spoon

  3. Step 3/7

    Stir in the butter beans and double cream.

    🫘Butter beans
    🥛Double cream
    🍳Large pan
    🥄Spoon

  4. Step 4/7

    Stir from time to time until thick and creamy, then season with salt and pepper to taste.

    🧂Salt
    ⚫Pepper
    🍳Large pan
    🥄Spoon

  5. Step 5/7

    Meanwhile, cook the rice using the rice cooker.

    🍚Basmati rice

  6. Step 6/7

    Stir olive oil, the chopped parsley and tarragon into the cooked rice, and season to taste.

    🫒Olive oil
    🌿Parsley
    🌿Tarragon
    🧂Salt
    ⚫Pepper
    🥄Spoon

  7. Step 7/7

    Spoon the rice and bean mixture into bowls to serve.

    🍚Basmati rice
    🫘Butter beans
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Herbs, Legumes, Dairy, Grains, Oils, Spices

Ingredients

Shallot, Garlic, Thyme, Chestnut mushrooms, Butter beans, Double cream, Basmati rice, Parsley, Tarragon, Olive oil, Salt, Pepper

Notes

Shallot (finely sliced), Garlic (finely sliced), Thyme (picked leaves), Chestnut mushrooms (washed and sliced), Butter beans (jarred, no need to drain), Basmati rice (washed), Parsley (chopped), Tarragon (chopped leaves), Olive oil (a little, for the pan, plus for stirring into the rice), Salt (to taste), Pepper (to taste)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free, Sugar-Free, Gluten-Free

Calories

480 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 68g, Fat: 13g, Fiber: 11g, Sugars: 4g

Nutritional Information

Minerals

Iron: 4mg, Potassium: 850mg, Magnesium: 90mg, Sodium: 720mg

Vitamins

Vitamin B6: 0.5mg, Vitamin K: 60mcg, Folate: 110mcg, Vitamin C: 8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Large pan, Spoon

Appliances

Rice cooker

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Weekday Supper

Origin

Source

Platform

instagram

Original Creator

@boroughchef

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Savory, Herby, Creamy, Garlicky, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (store in an airtight container,cool completely before refrigerating,reheat thoroughly until piping hot), frozen : up to 1 month (best to freeze the bean and mushroom stew only, as cream-based sauces and rice can change texture when thawed,thaw in the fridge overnight before reheating)