Grilled Brown Mushrooms with Ciabatta and Cowboy Beans

A hearty meat-free dish. Grilled to perfection, these mushrooms are best served with olive-oil brushed ciabatta, roasted tomatoes and a generous helping of beans.

INGREDIENTS

For the Tomatoes:

6 heirloom tomatoes or large ripe tomatoes, halved

30ml olive oil

Sea salt and freshly ground black pepper, to taste

30ml honey

For the Cowboy Beans:

1 white onion, finely diced

2 garlic cloves, crushed

1 x 400g tin whole cherry tomatoes or chopped tomatoes

10ml harissa spice

1 x 400g tin butter beans, drained

1 x 400g tin cannellini beans, drained

Sea salt and freshly ground black pepper, to taste

For the Mushrooms:

6 large brown mushrooms

15ml olive oil

Salt and pepper

3 garlic cloves, crushed

5ml harissa spice

Juice of half a lime

15g parsley, roughly chopped

100g softened butter

For the Ciabatta:

6 slices ciabatta

30ml olive oil

METHOD

For The Tomatoes:

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the halved tomatoes on an oven rack. Drizzle with olive oil, honey, salt and pepper and roast at 200°C in the oven for 1 hour until caramelised and collapsed.

For the Cowboy Beans:

Place a Le Creuset frying pan over medium heat with a drizzle of olive oil and allow to heat up. Fry off the onion. Once translucent, add the garlic and fry for two minutes. Add the tin of tomatoes. Stir through the harissa seasoning. Allow to reduce until thickened, about 20 minutes. Add the beans to heat through just before serving.

For the Mushrooms:

Just before serving, place a Le Creuset 26cm Signature Square Skillet Grill over medium-high heat. Drizzle the mushrooms with olive oil, salt, and pepper. Fry on the grill on both sides until you achieve griddle lines. Place the garlic, harissa, lime juice, parsley, salt, and pepper into the softened butter and stir to mix thoroughly. Place a dollop of the butter in the centre of each mushroom and place into the oven for 10 – 15 minutes.

For the Ciabatta:
Heat the Le Creuset 26cm Signature Square Skillet Grill until medium-high heat. Brush the ciabatta with olive oil on both sides and fry in the grill until toasty, golden, and griddle marks are visible. Serve the mushrooms with the toast, tomatoes, and cowboy beans.