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Mushroom and Fava Stew

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A great use of UK-grown pulses. Serve with a tangy slaw and crusty bread. Serve 6.


Ingredients

1-2 tbsp olive oil
1 leek, sliced
1 large onion, chopped
5 cloves garlic, minced
450g Portobello mushrooms, sliced
6 sprigs of thyme
2 bay leaves
400g fava beans
Vegetable stock
4-6 handfuls spinach
Salt and pepper
Red wine vinegar

Procedure

Heat the olive oil in a large pan and saute the leek and onion for 5 minutes or so. Add the mushrooms, garlic, thyme and bay leaves and cook for 10 minutes. Add the fava beans and enough vegetable stock to cover. Bring to the boil and simmer for 30 minutes.

Add the spinach, salt, pepper and a splash of red wine vinegar and simmer for a further 5 minutes before serving.


 

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