Chili Bean Mushroom Medley

Killbuck Valley Mushrooms from Local Roots

Mushroom Collection

A light Mushroom alternative to Chili Con Carne and 5 Bean Chili with chicory and samphire. The bulk of the meal comes from the beans and mushrooms medley as opposed to from mince.

It is prepared by heating 2tsp Rapeseed oil and 3 crushed garlic cloves in a wok or frying pan whilst chopping 150g of a mixture of button, shittake, chestnut and white mushrooms (or pre-prepared medley), half an onion and a whole chicory, add to wok when cloves begin to sizzle and stir frequently for 5 minutes. Open a tin of mixed beans and add, the ones I use are already in chili sauce however if yours are not, drain the brine and add chili sauce to the mixture.  Add a handful of samphire and leave for 5-10 minutes until the beans are cooked. Serve with extra samphire and sliced bread.

Served with extra samphire and bread

Ingredients

2tsp Rapeseed oil

3 crushed garlic cloves

150g mushroom medley (chestnut, shittake, button, white)

Half onion

Whole Chicory

Samphire

250g Mixed beans in chili sauce

Bread (optional)

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2 Responses to Chili Bean Mushroom Medley

  1. Pingback: Garlic Mushroom Medley with Onions, Potato and Samphire | Recipes from Boatyard House

  2. Pingback: Pestouille – Pesto Ratatouille | Recipes from Boatyard House

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