Porcini Mushrooms With Beans 'Al Cartoccio'

1. 1

   Preheat the oven to 325 degrees F. (160 degrees C.).

2. 2

   Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chilli powder.

3. 3

   Add salt once the beans are cooked.

4. 4

   Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.

5. 5

   Place the mushrooms on a sheet of aluminium foil on a baking tray.

6. 6

   Slice the garlic and gently insert each piece into the mushroom caps.

7. 7

   Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.

8. 8

   Wrap the mushrooms in the aluminium foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water.

9. 9

   This is now ready to be cooked 'bain marie' style for 20 minutes.

10. 10

    Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread.

11. 11

    Drizzle with olive oil and serve the dish piping hot.

* Per serving · 4 servings · Values may vary.