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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Miso Mushroom Beanotto
The trick to a truly great meal is to choose fewer, QUALITY ingredients that REALLY pack a punch. This 5-ingredient wonder is proof of that - earth mushrooms meet creamy white beans in a rich, umami-packed miso sauce that comes together in minutes. Deeply savoury, totally satisfying.
Skip the parmesan and you’ve got yourself a vegan belter.
Ingredients
1 jar of Organic White Beans or Queen Cannellini Beans - with their bean stock
250g-300g any mushrooms, roughly chopped
30g of butter
1 heaped tbsp of miso
45g parmesan, grated, plus extra to serve
Olive oil, to serve
Crusty bread, to serve (optional)
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Directions
Melt the butter in a large pan over a medium heat and fry the mushrooms until browned - roughly 5 minutes.
Add the beans with their bean stock, then fill the jar with a fourth of water, swirl it around and add that in too. Give everything a stir and cook for about 4-5 minutes until the beans are warmed through.
Add the miso and cook for a further minute until you reach a rich and glossy sauce. Add a splash of water to loosen, if necessary.
Just before serving, stir through the grated parmesan and a few cracks of black pepper.
Spoon the beanotto into bowls and finish with extra parmesan and a drizzle of olive oil, if you like.
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