*Adapted from Ottelenghi ‘Flavor’. This Garnacha is vibrant and fresh and a wonderful partner with vegetable-based dishes.
8 medium to large portobello mushrooms, stems removed
10 garlic cloves, peeled
1 onion, peeled and cut into 6 wedges
2 whole chipotle chiles, minced
1 red chile
4 tsp cumin seeds, roughly crushed with a mortar & pestle
1 tbsp coriander seeds, roughly crushed with a mortar & pestle
2 tbsp tomato paste
1 ⅔ cups olive oil
1 tbsp flaked sea salt
2 cans (15.5oz) cannellini beans, drained, reserve ¼ cup of the liquid
4 ½ tsp lemon juice
1 tbsp olive oil
Salt and pepper to taste
- Preheat the oven to 350 degrees. In a large ovenproof pan, combine the mushrooms, garlic, onion, chipotles, red chile, cumin, coriander, tomato paste, olive oil and salt and stir to mix. Arrange mushrooms so they are domed-side up, then top with a piece of parchment paper. Cover with a lid and transfer to the oven for 1 hour. Turn mushrooms over, replace paper and lid and return to the oven for 20 minutes more, or until mushrooms are very tender. Transfer mushrooms to a cutting board, cut in half and set aside.
- Reserve the oil, transfer the onion, garlic, and chile into the bowl of a small food processor and blitz until smooth. Return this mixture to the saucepan, along with mushrooms and place over medium-high heat. Cook for about 5 minutes, for all of the flavors to come together.
- For the puree: Put beans into a food processor along with lemon juice, reserved liquid and oil. Blitz until smooth, taste, season with salt and pepper if needed. If the mixture is too thick add water as needed to get desired consistency. Transfer to a saucepan and cook on medium heat until just warmed through.
- Divide puree among four plates. Top with four mushroom halves per plate, spoon in a generous amount of sauce. Serve immediately.