Broad Beans in Wine & Umami Marinade with Mushrooms

Inspired by a tasting at the Vincech wine club in Trnava

Introduction

Broad beans in a wine and umami marinade with mushrooms is a simple yet deeply flavorful dish that pairs beautifully with wine and modern tapas-style serving.

This recipe was inspired by a tasting at the Vincech wine club in Trnava, where small, thoughtful dishes were served with a clear focus on balance, texture, and wine pairing. It was there that I first experienced the combination of broad beans, wine, gentle acidity, and umami notes that gradually unfold with every bite.

The result is a dish that tastes best the next day. And even better with a glass of wine.

Why This Recipe Works

• Broad beans bring natural sweetness and a creamy texture
• Wine and vinegar add freshness and balance
• Dried mushrooms and soy sauce create deep umami
• 24-hour marination allows the flavors to fully develop

This recipe works perfectly as a tapas dish or an elegant wine pairing starter.

Ingredients (Serves 4 – tapas style)

• 250 g dried broad beans (fava beans)
• 150 ml white or red wine
• 20 g dried mushrooms
• 1 small onion
• 2 tbsp high-quality olive oil
• 1–2 tsp soy sauce
• 1 tsp wine vinegar or sherry vinegar
• a pinch of chili
• salt to taste
• fresh parsley
• a handful of olives (optional)

Optional (for a richer version):

• 120 g chorizo or high-quality sausage

Method

1. Soak the broad beans in cold water for 24 hours.
2. Drain and cook them slowly in wine (add water if needed), together with dried mushrooms, until tender.
3. Season with soy sauce, vinegar, chili, and salt to taste.
4. Let the mixture cool and refrigerate for 24 hours to allow the flavors to develop.
5. Before serving:
   • lightly mash part of the beans for a creamy texture
   • add chopped fresh parsley
   • sauté the onion in olive oil until golden
   • optionally add sliced, pan-fried chorizo

Serving

Serve slightly warm or at room temperature.
Finish with a drizzle of high-quality olive oil and a few drops of sherry vinegar.

Best served as a shared small plate or as a refined starter.

Wine Pairing

White Wines

• Grüner Veltliner
• Dry Riesling

These wines enhance the acidity and balance the umami profile.

Red Wines

• Pinot Noir
• Garnacha

Best suited when serving with chorizo or sausage.

Bonus Pairing

• Sherry (Fino or Amontillado)

A perfect match with mushrooms and the umami depth of the dish.

Recipe Details

Type: tapas / starter
Cuisine: fusion (Mediterranean × modern cuisine)
Prep time: 20 min
Cooking time: 60 min
Marination: 24 hours
Servings: 4

Closing Note

Some dishes are not planned. They stay with you because of a place, a moment, a taste.

This broad bean dish, inspired by a tasting at the Vincech wine club in Trnava, is exactly that kind of recipe. A simple base that evolves, with time and wine, into something worth recreating at home.