Beano Plato, Mushrooms, Chestnuts and Onion

single portion

180g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
pepper(gr)
30ml Sunflower Oil
dry Mushrooms, soaked 20-30min with a few Bay Leaves
300g Chestnut Mushrooms, sliced medium, extra stems across
garlic, finely chopped
140g Onion sliced and roughly chopped
180g Whole Chestnuts, pre-cooked
nutmeg(gr) pepper(gr) ground cinnamon
35g Chèvre Roll

PLATO (20min)
Preheated oven to 180°C
Prepared the Plato by mixing together the first four ingredients
Made a small circle of the Plato in 20cm tim lined with parchment paper
Baked 20min

MUSHROOMS (20min)
In medium large frypan fried the Mushrooms and Bay leaves in 10ml Sunflower Oil for 20min
10min before the end added the soaked and chopped dry Mushrooms, keeping the liquor
8min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this a little before stirring into the Mushrooms
2min before the end started to add the dry Mushroom liquor (taking care not to add any residue collected at the bottom) a little at a time so there is some liquid remaining at the end

ONION CHESTNUTS (20min)
In small frypan fried the Onion in 10ml Sunflower Oil for 20min
10min before the end added the Chestnuts and 5ml Sunflower Oil, also added the ground spices
1min before the end added the Chèvre Cheese in three slices

complete protein 17g
saturated fats 12.9g
20g uncompleted legume protein