This is a recipe for serious mushroom-lovers only. It is rich and deep, full of earthy flavour from the intense hit of the dried mushrooms, nicely contrasted with the freshness of peas and broad beans.

I used peas and broad beans as these are what I had ready in the garden, but feel free to use frozen veggies or even just peas or broad beans depending on what you have to hand. Other veggies could also be easily swapped in, just make sure that they will either cook in time, or cook them beforehand separately as they won’t have long to cook once they are in the pan.

I can vouch for the fact that this recipe will serve two greedy people amply.

Ingredients:

40g dried porcini mushrooms

200ml water

1tbsp olive oil

1 red onion, finely chopped

2 cloves garlic, pureed

150g chestnut mushrooms, chopped

300g gnocchi

1tsp vegetable bouillon powder

85g baby broad beans

50g peas

125ml white wine

3tbsp oat-based cream

A couple of handfuls of spinach

30g vegan Italian-style hard cheese

Sourdough, or another good bread, to serve

Method:

First of all, boil the kettle and soak the porcini mushrooms in 200ml hot water. Leave them to one side whilst you get on with everything else.

Take a large, deep pan and fry off the onion in the oil until translucent. Add the garlic and mushrooms and cook for 4-5mins, stirring often.

Retrieve your mushrooms from their liquor, roughly chop and then add them to the pan (keep the liquor for later). Add the gnocchi.

Once the ghocchi has taken on some colour, add the bouillon, baby broad beans, peas and wine. Let the wine evaporate off for a couple of mins, before adding the mushroom liquor.

Once the gnocchi is cooked through, take the pan off the heat and stir though the cream, spinach and cheese and keep stirring until the spinach has wilted down.

Serve in deep bowls with a chunk of sourdough on the side.