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ALLERGENS: DAIRY (GHEE), GLUTEN/SOYA/FISH (WORCESTERSHIRE SAUCE)
Ingredients
FAVA BEAN PURÉE
200 g dried fava beans, soaked for 8 hours or blanched in boiling water*
6 shallots, halved
1 garlic clove, crushed
2 dried bay leaves
1 tbsp extra virgin olive oil
2 tbsp ghee
1½ tbsp apple cider vinegar
1 L mushroom stock:
30 g dried mixed mushrooms
1 L water
Sea salt and black pepper, or to taste
MUSHROOM TOMATO RAGÙ
100 g baby king oyster mushrooms
200 g chestnut mushrooms
2 tbsp extra virgin olive oil
5 pearl shallots, quartered
2 garlic cloves, chopped
Small bunch of thyme
250 mushroom stock
400 g canned whole tomatoes
1 tbsp orange zest
50g chocolate, (90% cacao)
2 tsp Worcestershire sauce
Sea salt and black pepper, to taste
Instructions
Start by preparing the fava bean purée. Heat the olive oil in a medium pot and sauté the shallots with the bay leaves until softened and lightly coloured. Add the crushed garlic and cook for another minute. Rinse the soaked fava beans, add them to the pot and pour in around 500 ml of the mushroom stock, or just enough to fully cover the beans. Reserve 250ml stock for the ragù. Simmer in a covered pot until the beans are completely soft, adding more stock or water as needed to keep the beans just covered and to prevent them catching on the base of the pot. A light foam may appear on the surface during cooking which can be skimmed off with spoon Once the beans are tender, remove the bay leaves, blend the mixture until smooth using a hand blender if possible, then stir in the ghee butter, apple cider vinegar, salt and black pepper. Adjust the seasoning to taste.
For the mushroom ragù, slice the chestnut mushrooms and cut the baby king oysters into halves. Warm one tablespoon of olive oil in a saucepan and sauté the quartered shallots for a few minutes until soft. Then, add the garlic and thyme sautéing for another minute. Add the mushrooms to the saucepan and cook for about five minutes until they wilt. Deglaze with the reserved 250 ml of mushroom stock, scraping the bottom of the pot. Add the canned tomatoes, gently crushing them with a wooden spoon. Cover and simmer for approximately one hour, removing the lid after the first 30 minutes to allow the ragù to reduce. When the mushroom ragù is ready, remove the thyme stems, stir in the orange zest, dark chocolate and Worcestershire sauce until the chocolate has melted and combined fully. Season with salt and pepper to taste.
Spoon the fava bean purée into deep plates and top with the mushroom ragù. Finish with a drizzle of olive oil and a little fresh thyme if you like.
NOTE:
*Fava beans are part of the legume family and contain antinutrients such as tannins and phytic acid, which can contribute to gastrointestinal discomfort for some people. Soaking the beans overnight helps reduce these compounds and improves digestibility. A quicker alternative is the standard “quick-soak” method: soak the beans into boiling water and leave them to sit for one hour before cooking. This does not remove antinutrients entirely but it reduces them and shortens the overall cooking time. I prefer the overnight soak if you have time for it.
Nutritional value per portion* / Calories: ~395kcal, Protein: ~13.0g, Fibre: ~6.5g, Carbohydrates: ~38 g, Fat: ~23.0g