15g porcini mushrooms
250g chestnut mushrooms
1 banana shallot
a handful of sage
a handful of rosemary
100g pancetta
1 clove of garlic
1 jar of posh beans
75ml double cream, plus 2 tbsp
50g parmesan
20g breadcrumbs (I keep a bag of stale bread whizzed up in the freezer for occasions like this)
salt, pepper, olive oil
Heat your oven to 200°C.
Soak your porcini mushrooms in 250ml boiling water for 15 minutes.
Peel and finely slice your shallot, and finely slice your mushrooms. Finely chop your herbs.
Heat a cast iron skillet pan over a low heat with a little olive oil, and add your mushrooms in two batches. Cook these for about 5 minutes, salting them towards the end of the cooking time. Remove from the pan and repeat with your remaining mushrooms.
Let the pan cool down a little, then drizzle in some oil. Get your pancetta in there and cook it out gently for about 5-7 minutes, until the fat has rendered out and the pancetta is crispy.
Get your shallots into the pan along with the herbs. Sweat them down for 10 minutes until they are totally soft. Grate in your garlic, and cook it for a minute longer.
Pour your beans into the pan, as well as your porcini mushroom liquid and cream. Bring it all to a simmer, then smush up some of your beans to thicken the sauce.
Add your mushrooms and pancetta back to the pan, and grate in your parmesan, then simmer it for 5 minutes.
Top the dish with a drizzle more of cream, your breadcrumbs and a drizzle of olive oil, then bake it for 20-25 minutes until bubbly. Serve it up.