Serves 4
A robust tasty Vegetarian main, served with butterbean mash. One tin of butterbeans is fine if you use it as a generous smear on the plate.

You will need

2 medium/large onions, peeled
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) oil
1 T (15 ml) butter
2 T (30 ml) brown sugar
2 T (30 ml) Balsamic or apple cider vinegar

8 large brown mushrooms
Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) olive oil
1 x 125 g Ina Paarman’s Mushroom Pesto

400 g tin butterbeans, drained
2 T (30 ml) olive oil
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) Ina Paarman’s Beef Flavour Stock Powder
½ cup (125 ml) hot water

thyme or basil

Method

Adjust the ovenrack to the middle position and preheat the oven to 180°C.

Onions

Cut the onions in half, from top to bottom. Place flat sides down and slice into half rings. Season with Green Onion Seasoning.
Pre-heat a frying pan, add oil and butter. When butter starts to foam, add the onions and stir-fry until soft and nicely browned.
Add sugar and Balsamic vinegar.

Mushrooms

Season the mushrooms with Garlic Pepper Seasoning and drizzle with olive oil.
Divide Mushroom Pesto between mushrooms.
Place gills side up on top of the caramelised onions. Bake for 25 – 30 minutes.

Butterbean Mash

While the mushrooms are baking, make the mash by putting the drained butterbeans into a food processor along with the olive oil, Lemon & Black Pepper Seasoning, Stock Powder and water.
Blitz until completely smooth. Transfer to a micro-safe dish. Microwave on a medium-high heat for about 2 minutes, stirring, until warmed through.

To Serve

Divide the butterbean mash between four plates. Top with mushrooms and spoon over a generous helping of the onion mixture. Garnish with thyme or basil.