Bean and mushroom chasseur
Prep time: 25 minsTotal time: 
Bean and mushroom chasseur
Hunter’s chicken – or chicken chasseur – gets the plant-based treatment, replacing meat with veg and pulses and using a ready-made sauce for speed
Prep time: 25 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 4 thick slices ciabatta bread
- 2½ tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 200g chestnut baby button mushrooms, larger ones halved
- a few thyme sprigs
- 80ml red wine
- 1 x 530g jar hunter’s chicken sauce
- 1 x 400g tin cannellini beans, drained and rinsed
- a few shakes Henderson’s relish
- 1 tbsp apple cider vinegar
Step by step
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Heat the grill to high. Arrange the bread slices on a baking tray and drizzle with 1 tablespoon of oil. Flip the slices and drizzle with another 1 tablespoon of oil. Grill the bread until deep golden brown on each side, about 2-3 minutes per side. Set aside.
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Meanwhile, heat the remaining oil in a sauté pan over a medium heat. Add the onion, garlic and a large pinch of salt and cook for 5 minutes, stirring often, until softened. Add the mushrooms and thyme with another pinch of salt and cook for a further 5 minutes, stirring occasionally, until the mushrooms have softened and started to brown.
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Add the red wine and simmer for a few minutes until reduced. Pour in the hunter’s sauce, then add 50ml water to the jar, swill around and add the contents to the pan. Add the beans and bring to the boil. Reduce the heat, stir in a few shakes of Henderson’s relish and simmer uncovered for 10-12 minutes until thickened and the beans have softened.
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Take off the heat and stir in the vinegar. Season to taste, adding more vinegar if needed, and serve with the toasted ciabatta.
