Beano Plato with Fennel and Mushrooms

Double Plato: first three ingredients mixed together
390g tinned Kidney beans
80g crunchy Peanut butter
2 Albumen
30ml Sunflower Oil
350g Fennel sliced medium wide, stems and fronds across, bulb longways, fronds set aside
200g Chestnut Mushrooms, medium thin slices, stems across the rest widthways
dry Mushrooms, eg Porcini, soaked 30min, keeping at least about 100ml of the liquor
star anise(gr), szechuan pepper(gr)
90g Philadelphia Light

PLATO (20min)
Pre-heated oven to 200C (Mark6). Placed Plato in oven dish lined with parchment paper and baked 20min. Used half and set half aside.

FENNEL (20min)
In large frypan with 15ml Sunflower Oil mixed in the Fennel and fennel seed and fried 20 min in all. Added the fronds towards the end of cooking and hot water if required.

In another large frypan mixed some of the 15ml Sunflower Oil into the Mushrooms and ground spices, and some into the dried Mushrooms, keeping them separate initially. Fried 20min in all. When browned mixed everything together and added some of the retained Mushroom liquor, as required. Also added 30ml Mushroom liquor in the last 2min when adding the Cheese.

note: the above timings are what I would estimate, because in fact I started cooking, stopped, refrigerated and started again later, so had to reduce timings in the final cooking and add extra liquids to the vegetables as they were drier.
Re-cooking the same recipe with double the amount of Mushrooms the timings were as estimated though both vegetables required at least 100ml hot water or mushroom liquor to cook without having to add further amounts of Oil. For a drier Plato re-heated again at 180C for 20min.

Complete protein 11.5g
Saturated fats 13.4g
uncompleted Legume protein 26.4g