About this recipe:Wholesome vegetables, chunky beans and earthy shiitake mushrooms combine to make a delicious, hearty meal.
15g dried shiitake mushrooms
2 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 large carrot, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1/2 small head green cabbage, about 400g, shredded
300g can broad beans, drained and rinsed
5 tbsp tomato purée
3 tbsp red wine vinegar
1 tsp dried dill (optional)
salt and freshly ground black pepper
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Method Prep:35min › Cook:25min › Ready in:1hr
In a small bowl, cover the mushrooms with 375ml boiling water. Let them stand for 15 minutes or until softened. Then, with a spoon, remove the mushrooms from the soaking liquid, reserving the liquid. Trim any stems from the mushrooms and roughly chop the caps. Strain the reserved liquid through a sieve and set aside.
Meanwhile, heat the oil in a large saucepan, over a medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is light golden. Add the carrot and parsnip and cook for 5 minutes, then stir in the cabbage. Cover and cook for a further 5 minutes or until the cabbage begins to wilt.
Stir in the mushrooms and the reserved soaking liquid, the beans, tomato purée, vinegar, dill, if using, and 750ml water. Bring to the boil, then reduce to a simmer; cover and cook for 20–25 minutes, until well flavoured. Season to taste.
*Any canned beans could be added, such as red kidney or cannellini beans or alternatively, frozen broad beans – whatever you happen to have. *Some ordinary cultivated mushrooms, about 150g, could replace the dried variety.
Liked it, made it with ordinary mushrooms, it tastes a little sweet n sour, felt it needed a bit more depth but did not want to alter the taste so added a potato starch to thicken , has some as soup then added the rest as a base to adding more mushrooms to a chinese meal made for family and friends all loved it. - 03 Jan 2016