Mushroom rolls

Ingredients

2 bread rolls (I used foccaccia)

2 tablespoons vegetable oil

1 medium onion, finely diced

3 cloves garlic, minced/finely chopped

250g mushrooms, chopped quite small

(Optional) A few stalks of fresh thyme

Fresh black pepper

1 x 400g tin black beans

2 teaspoons soy sauce

1 teaspoon smoked paprika

½ teaspoon chilli powder

1 tablespoon Angel Food parmesan

1 tablespoon cornflour

¼ cup Angel Food mozzarella, grated

Instructions

1.        Prepare the rolls: with a small sharp knife cut straight down all around all four edges of the roll. Then insert the knife and cut under the top of the roll to remove the ‘lid’. With clean (do I need to specify that?!) hands remove the bread inside – you’re creating a space for the mushroom filling. Set the rolls aside.

2.        Heat the vegetable oil in a large frying pan on medium heat.

3.        Add the onion and garlic with a generous sprinkle of salt, and saute for several minutes until the onion is softening. Stir regularly so it doesn’t stick to the pan.

4.        Add the mushrooms, thyme (if using) and a few generous grinds of black pepper. Cook for about 5 minutes until the mushrooms are cooked.

5.        Drain the brine from the can of beans into a measuring cup.

6.        Add about half of the beans to the mushroom mix. Also add: soy sauce, smoked paprika, chilli and parmesan. Stir gently and remove from the heat.

7.        You should have about 100ml of bean brine in the measuring cup. If you have less, top it up with water. With your whisk (or a fork) at the ready, sprinkle the cornflour on top of the brine and whisk vigorously to get rid of lumps.

8.        Add the cornflour/brine mix to the pan and put it back on the heat, stirring gently until the liquid thickens. Taste for seasoning and adjust to your liking.

9.        Preheat the oven to 200C (or 180C fan bake). Place the hollowed-out rolls on a baking tray and fill them with the mushroom mix. Top with grated mozzarella and then pop their lids on.

10.  Bake for about 10 minutes until the rolls are crispy and the cheese is melted.

11.  Sprinkle with some parsley and serve straight away.

Notes

What to do with the centre of the bread roll you’ve excavated? Put them in the freezer to use as breadcrumbs at a later date, or pop them in the oven at the same time as you bake the mushroom rolls, and use them as wild-shaped croutons on a soup or a salad.

What to do with the remaining  half can of black beans? Throw them in a salad, blend them into a sauce (like this one – so good!), add them to a soup or a stew.

Variations: I think black beans are a great combo with mushrooms because they have similar earthy flavour and colour. But you could use any other type of legume, or even finely chopped tofu or tempeh.