Mushroom, Butterbean & Tomato Bigos

Based on the traditional Polish Hunter’s Stew, this traditionally uses Polish Sausage to Compliment the strong, bold flavour profile. Here I have used Butter beans and a hint of Smoked Paprika to mimic both mouthfeel and protein content.

One to fuel, soothe and comfort.

Crusty bread is optional, but if you can resist wiping your plate clean with a crust. well, you are made of stronger willpower than me.

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fall stews, winter stew, vegan stew, plant based stew, healthy meals, bigos, autumn comfort food

Yield: 4

Author: Suze Morrison

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Mushroom, Butterbean & Tomato Bigos

Prep time: 20 MinCook time: 20 MinInactive time: 9 HourTotal time: 9 H & 40 M

Based on the traditional Polish Hunter’s Stew, this traditionally uses Polish Sausage to Compliment the strong, bold flavour profile. Here I have used Butter beans and a hint of Smoked Paprika to mimic both mouthfeel and protein content.

Ingredients

• 100g Dried Wild Mushrooms
• 1 Large Onion, finely sliced
• 3 tbsp Rapeseed Oil
• 500g Sauerkraut, drained
• 200g Mixed Fresh Mushrooms
• 100 Fresh Tomatoes, chopped
• 1 tsp Allspice Berries, crushed
• 1tsp Caraway Seeds, crushed
• 2 bay Leaves
• ½ tsp Smoked Paprika
• 3 tbsp Tomato Puree
• 100g Prunes, pitted
• 400g Jar Butterbeans, drained
• 400ml Vegetable Stock
• 100ml Red Wine
• Salt & Cracked Black Pepper to season Dill & Fresh Crusty Bread to serve
• Dill & Fresh Crusty Bread to serve

Instructions

1. Begin with the dried Mushrooms. Rinse gently then pop in a bowl, covering with boiling water, drain and cover again with boiling water. Set aside for 30 minutes.
2. Add the oil to a large pan and add the sliced onion. Reduce the heat to medium and sweat for 10 minutes, adding a pinch of salt will help break the cell walls and release moisture.
3. Add the fresh mushrooms, tomato puree and spices and cook for 2 minutes, stirring to cook out the rawness of the puree. Add the fresh tomatoes, prunes and wine and bring to a boil.
4. Bubble for 1-2 minutes then add the dried mushrooms, stock, and any liquid from the mushrooms (taking care to leave any grit behind). Add the butterbeans and sauerkraut and reduce the heat to medium.
5. Cook until the liquid has reduced slightly.Taste and adjust the seasoning to your liking. Remove from the heat and cool to room temperature.
6. Cover and store in the fridge overnight, this will allow the flavours to develop. When ready, gently reheat and serve, sprinkled with Dill and plenty of bread for mopping up.

https://gourmetglow.co.uk/recipes/mushroom-butterbean-tomato-bigos