Courgette and Mushroom Stew with Garlic Bread

Spring is supposed to be here, but actually there are still days cold enough to warrant a big bowl of stew. As with most stews, this doesn't look like much, but tasted great.

Adapted from an old vegetarian cookbook I acquired "365 vegetarian dishes" (although I recently found one that calls for anchovy extract, and another that adds bacon, so lets call it 363...)



Serves 2

For the stew;
1 1/2 courgettes
10-ish white mushrooms
500ml vegetable stock
1-2 tbsp plain flour
1 tsp grainy mustard
1 onion
1 tbsp butter / margarine
1 tin borlotti beans

Chop the onion and soften in the butter over a low heat. 
Meanwhile slice the courgettes and quarter the mushrooms.
When the onion is softened add 1 tbsp plain flour and stir in quickly
Add the stock and stir in thoroughly so the flour thickens the mix slightly
Add the chopped vegetables and the drained beans along with the mustard and stir through
Gently boil for 10-15 minutes until the vegetables are softened.
If you prefer a thicker sauce remove a small amount into a bowl, stir in another tbsp flour and mix vigorously until the flour is no longer visible and the liquid is smooth. Add back into the stew and mix through.


For the garlic bread;
2 tbsp margarine
2 tsp crushed garlic
Pinch of ground pepper and mixed herbs
4 slices of bread

Make the garlic butter by mixing the margarine, crushed garlic, pepper and herbs together thoroughly.
Spread generously over the slices of bread (the thicker the better, make more butter if needed)
Place the slices on a baking tray and bake at 180°C for 10-15 minutes
Once they're a little browned and crispy at the edges remove and cut into triangles to serve