This hearty dish combines the earthy depth of grilled porcini mushrooms with the crisp, savory crunch of Batavian lettuce wrapped in pancetta. The base of slow-simmered cranberry beans provides a creamy, protein-rich foundation infused with garlic, rosemary, and carrot. Finished with a hot vinaigrette featuring fried oregano and sherry vinegar, the flavors are bold and complex. It is an ideal vegetarian-friendly centerpiece for a rustic dinner or a substantial brunch, offering a perfect balance of textures from the tender mushrooms to the crispy lettuce leaves. Simple ingredients come together to create a meal that feels both comforting and sophisticated.
Grilled Porcini & Batavian Lettuce With Cranberry Beans
Description
This hearty dish combines the earthy depth of grilled porcini mushrooms with the crisp, savory crunch of Batavian lettuce wrapped in pancetta. The base of slow-simmered cranberry beans provides a creamy, protein-rich foundation infused with garlic, rosemary, and carrot. Finished with a hot vinaigrette featuring fried oregano and sherry vinegar, the flavors are bold and complex. It is an ideal vegetarian-friendly centerpiece for a rustic dinner or a substantial brunch, offering a perfect balance of textures from the tender mushrooms to the crispy lettuce leaves. Simple ingredients come together to create a meal that feels both comforting and sophisticated.Ingredients
Directions
-
Place the shelled cranberry beans, water, chopped onion, garlic head, rosemary, carrot, and bay leaves in a heavy saucepan.
-
Bring the mixture to a boil over high heat, then reduce heat to low and simmer gently for 20 minutes.
-
Add salt to the beans and continue simmering for 5 to 10 minutes until the beans are tender.
-
Remove the pan from heat and let the beans cool in their cooking liquid.
-
Once cooled, discard the aromatics (onion, garlic, carrot, rosemary, bay leaves) and reserve the beans and some of the liquid.
-
Slice the pancetta thinly and wrap each head of Batavian lettuce with the pancetta slices.
-
Heat olive oil in a heavy skillet over medium-high heat until it begins to smoke lightly.
-
Add the wrapped lettuce and whole garlic cloves to the skillet, then reduce heat to medium.
-
Cook the lettuce, turning occasionally, until the pancetta is golden brown and crispy.
-
Remove the lettuce and garlic from the skillet and set aside to rest at room temperature.
-
Discard half of the oil and the fried garlic cloves from the skillet, leaving about 1 tablespoon of oil.
-
Clean and slice the porcini mushrooms into thick slices.
-
Season the mushroom slices with coarse salt and black pepper, then brush with extra virgin olive oil.
-
Grill the mushrooms on both sides for about 3 minutes per side until tender and charred.
-
In the skillet with the reserved oil, fry the oregano leaves until crisp, about 30 seconds.
-
Add the brown chicken sauce, sherry vinegar, and extra virgin olive oil to the skillet with the fried oregano.
-
Heat the vinaigrette mixture gently, then season with black pepper and coarse salt to taste.
-
Plate the warmed beans, topped with the grilled porcini and crispy lettuce.
-
Drizzle the hot vinaigrette over the entire dish and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 269.1kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 36.0mg2%
- Total Carbohydrate 64.6g22%
- Dietary Fiber 20.5g82%
- Sugars 6.8g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original recipe tags this as "Vegan" but includes pancetta (pork) and brown chicken sauce. For a vegan version, substitute pancetta with smoked tempeh or coconut bacon, and use vegetable stock instead of chicken sauce.
Storage: Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days. The grilled mushrooms and lettuce are best served immediately but can be stored separately for 1 day.
Tip: Ensure the beans are tender before proceeding. If they are still firm after 30 minutes of simmering, continue cooking in 5-minute intervals until desired tenderness is reached.
