Casseroles 4.6

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White Beans with Tarragon and Wild Mushrooms

The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating i...The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals. Read more The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals. The combination of tarragon, beans, vegetables and sautéed mushrooms is divine. We've formulated this recipe with all the elements of healthy eating in mind to create a fantastic tasting meal that aligns with multiple health goals.

Why is this healthy?

Diet

Pescatarian Vegan Vegetarian

Ingredients

Serves 2

Metric Imperial

extra virgin olive oil

fennel

finely sliced

white onion

finely diced

garlic cloves

grated

vegetable stock

white beans (can)

drained and rinsed

spinach

roughly chopped

chanterelle mushroom

torn or mixed wild mushrooms

tarragon (dried)

Share ingredients

Ingredients

Serves 2

Metric Imperial

extra virgin olive oil

fennel

finely sliced

white onion

finely diced

garlic cloves

grated

vegetable stock

white beans (can)

drained and rinsed

spinach

roughly chopped

chanterelle mushroom

torn or mixed wild mushrooms

tarragon (dried)

Share ingredients

Method

Gather your ingredients.

Heat half the olive oil in a deep casserole dish over medium heat. Add the fennel, onion and most of the garlic with a big pinch of salt and pepper and cook for 12 to 14 minutes until softened.

Add the veg stock and the beans and bring to a simmer and cook for 10 minutes.

Stir through the spinach to wilt.

Meanwhile, sauté the chanterelle mushrooms in another pan with the remaining olive oil and a little left over grated garlic with a pinch of salt for 10 minutes on a high heat until golden in colour and starting to crisp up in places. Take off the heat and stir through the tarragon.

Pour the beans into bowls and top with the mushrooms, then drizzle with more extra virgin olive oil to serve.

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