Musroom and Bean Casserole

400g or a tub of Mushrooms

1 Onion

1 Can of butter beans or mixed beans

1 cube of stock - 300 ml or more TBC :-)

Rosemary, Fresh if you have it, dired if not

Cornflour to thicken as appropriate

Leeks or other veg, carrots probably work best so go with 2 large

Salt and Pepper to taste

In a largpan gently fry the onion first until softening , I use a big tagine but any pan with a lid if fine.

Once the onion is soft add the mushrooms which are sliced until the water is cooked from them

Add in carrots and fry for 2 minutes

Add in the rosemary and continue to fry for a further 2 minutes.

Pour in the stock and bring to the boil then lower the heat to simmer for 30 minutes or more.

20 minutes before serving check the consistency, if it is too thin then add cornstarch to thicken and allow the steam to escape to reduce, if too thick then add water.