This recipe is inspired by a casserole dish I had in Stockholm. Chanterelle mushrooms were everywhere and I immediately took to their earthy, buttery flavour, much richer than the standard mushrooms I was used to. This recipe combines them with many of my favourite autumnal ingredients, creating a nourishing and warming casserole-like dish. For the simplest option, serve it with grains and vegetables or atop a cloud of white bean mash.
For the casserole
2 tbsp extra virgin olive oil or coconut oil
180g chestnuts, chopped (vacuum-packed)
1 garlic clove, crushed
1⁄2 white or red onion, chopped
250g chanterelle mushrooms, sliced
200g chestnut mushrooms, sliced
60g raw beetroot, chopped
200g puy lentils (yellow, orange or green lentils or mung beans will also work)
6 fresh sage leaves
2 sprigs of rosemary
200ml coconut milk or plant-based milk
1 tsp apple cider vinegar
200ml vegetable or meat stock
3 handfuls of spinach, chopped
2 large handfuls of cavelo nero, chopped
Sea salt and black pepper
For the white bean cloud mash
4 tbsp extra virgin olive oil
400g tin cannellini / butter beans, rinsed and drained
60ml water or plant-based milk
Sea salt and black pepper
Heat the oil in a large saucepan and, once hot, add the chestnuts, garlic, onion, mushrooms, beetroot, lentils, sage and rosemary. Sauté for 15 minutes and then add the coconut milk, vinegar and half of the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. Gradually add the remaining stock to loosen it, but you may not need it all.
Meanwhile, prepare your white bean mash. Put the oil and beans in a saucepan and set over a medium heat. Add half of the water or plant-based milk and then gently begin to break up the beans using a fork or a potato masher.
Add the remaining water or plant-based milk and continue to stir and mash until the beans completely loose their shape and the mixture becomes smooth and fluffy. Season to taste and remove from the heat. If you want a smoother result, blitz the mash in a blender for 30 seconds, with a little extra water or plant-based milk, if needed. Set aside.
Add the spinach and cavelo nero to the casserole and season with salt and pepper. Once the greens have wilted and the liquid has reduced, remove from the heat and serve instantly along with the mash.
Preheat the oven to 200°C . To make a shepherd’s pie variation, layer the white bean mash on top of the casserole. Bake for 15–20 minutes until the mash turns a warmer shade of white and the casserole begins to bubble underneath.