Butter Bean Recipes, Vegan, Vegetarian, White Bean Recipes -
Portobello Mushrooms with Chilli Oil + Butter Bean Puree
Category
Veggie Mains
Servings
4
Prep Time
15 minutes
Cook Time
1 hour 35 minutes
Author:
Yotam Ottolenghi
"This is a sort of vegan equivalent of steak and mash. The oil the mushrooms are cooked in turns into something similar to harissa, with a deep, umami flavour and a real kick, so leave out the red chilli if you prefer less heat. This will make more oil than you need: keep any excess in a sealed container in the fridge, for spooning over grilled veg or meat.The mash can be warmed up or served at room temperature."
Yotam Ottlenghi
Ingredients
-
8 medium to large portobello mushrooms (about 650g), stems removed
-
10 garlic cloves, peeled
-
1 onion, peeled and cut into 6 wedges
-
1½ tbsp chipotle chilli flakes
-
1 red chilli
-
4 tsp cumin seeds, roughly crushed in a mortar
-
1 tbsp coriander seeds, roughly crushed in a mortar
-
2 tbsp tomato paste
-
400ml olive oil
-
1 tbsp flaked sea salt
-
1 x 660g jar of Queen Butter Beans
-
1½ tbsp lemon juice
-
1 tbsp olive oil
-
½ tsp flaked salt
For the mushrooms
For the Butter Beans
Directions
For the full directions, head to The Guardian website
Godwin SEWOR
Fantastic