You will need
2 medium/large onions, peeled
1 T (15 ml) oil
1 T (15 ml) butter
2 T (30 ml) brown sugar
2 T (30 ml) Balsamic vinegar
3 T (45 ml) Ina Paarman’s Sun-dried Tomato Pesto
½ cup (125 ml) water
2 t (10 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
8 large brown mushrooms
Ina Paarman’s Garlic Pepper Seasoning
3 T (45 ml) olive oil
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
Onions
Cut the onions in half, from top to bottom. Place flat sides down and slice into half rings.
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, Balsamic vinegar, Sun-dried Tomato Pesto, water and Roast Onion Gravy Powder and simmer for 5 mintues.
Mushrooms
Season the mushrooms with Garlic Pepper Seasoning and drizzle with olive oil.
Place gills up on top of the caramelised onions, cover with a lid or baking paper. Simmer for 10 minutes.
Turn the mushrooms over, and give them another 5 – 10 minutes before serving.
Butterbean Mash
While the mushrooms are simmering, 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 amount of the onion mixture. Garnish with thyme or basil.
