A creamy mushroom and bean gratin that is hearty and delicious, perfect for autumn. The dish combines sautéed mushrooms, butterbeans, vegetables, and fresh herbs, topped with breadcrumbs for a golden finish.
1: Pre-heat the oven to 190C.
2: Dice the onion, mushrooms, and carrots and mince the garlic.
3: In an ovenproof pan, sauté the onion in olive oil for 5 minutes.
4: Add the mushrooms, carrots, and garlic and sauté for 10 minutes, stirring regularly.
5: Sprinkle in the flour and stir until no white parts remain.
6: Pour in the wine and let it bubble and thicken.
7: Follow with the stock, beans, herbs, and cream, stirring until combined.
8: Top with breadcrumbs and a touch of oil.
9: Bake in the oven for 15-20 minutes or until golden and bubbling.
