Porcini Mushrooms with Borlotti Beans and Soft Fennel

Chef – Arthur Potts Dawson

Serves 6

Ingredients:

3 heads fennel
4 garlic cloves
2 tsp fennel seeds
1 small dried chilli, crushed
3 tbsp extra virgin olive oil
300 g fresh porcini mushroom
3 banana shallots
25 g butter
300 g fresh borlotti beans, cooked
300 g fresh autumn garden salad leaves, mizuna, radish leaf, rocket, parsley
Sea salt and fresh ground black pepper

Method 

Trim the fennel, cut the heads in half and then into quarters, and boil with the garlic cloves in a pan of salted water until just soft, about 12 minutes, drain and reserve warm. Toast the fennel seeds in a dry pan, then crush them using a pestle and mortar with the dried chilli and 2 teaspoons of salt. Mix in the olive oil and pour this mixture over the cooked warm fennel. Slice the mushrooms in half and fry them in a pan with the shallots and butter until just soft. Warm up the borlotti beans and arrange the beans, fennel and mushrooms on a plate with the salad leaves. Serve warm with a drizzle of extra virgin olive oil.