Mushroom Bean Bake with Sage and Olive

What to do with eight cups of marked-down mushrooms that were actually in great shape? (What was that store thinking?)

First I made mushroom soup. Of course. Then I decided to see what would happen if I tried a mushroom bean bake.

I acknowledge that this savoury dish isn’t the prettiest of my experiments to date, but I do love its subtle mixture of flavours. In fact, it turned out to be a perfect complement for Peanut Butter Tomato Soup, which I recently served at a dinner party. Usually I have a gluten-free sweet cornbread, but this bake fit the bill instead. (And imagine the fun I had asking my guests what they thought was the bake’s main ingredient!)

Continue reading