4 tsp cumin seeds, roughly crushed in a pestle and mortar
1 tbsp coriander seeds,roughly crushed in a pestle and mortar
2 tbsp tomato paste
400ml olive oil
Butter Bean Mash
1 tin of cooked large butter beans, drained (500g)
1 tbsp lemon juice
1 tbsp olive oil
flaked sea salt
Directions
Preheat the oven to 150°C fan.
Put all the ingredients for the mushrooms and 1 tablespoon of flaked salt into a large ovenproof saucepan, for which
you have a lid. Arrange the mushroom so they are domed side up, then top with a piece of parchment paper, pushing it
down to cover all the ingredients Cover with the lid, then transfer to the oven for 1 hour
Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the
mushrooms are very tender but not falling apart.
Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in hall and set aside.
Use a spoon to remove the onion, garlic and chilli, don’t worry if you scoop up some of the spices and oil. Put them
into the small bowl of a food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan,
along with the mushroom halves, and place on a medium-high heat. Cook for about 5 minutes, for all the flavours to
come together.
While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice,
olive oil, teaspoon flaked salt and 2 tablespoons of water. Blitz until completely smooth Transfer to a medium
saucepan and cook on a medium-high heat for about 3 minutes, stirring, until warmed through
To serve, divide the butter bean mash between four plates Top with four mushroom halves per plate and spoon over a
generous amount of the oil and its accompanying aromatics, don’t use all of it though you can keep it refrigerated to
spoon over another meal.