Miso Champignon 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.

Feeds: 2

Takes: 35 minutes

Ingrediënten

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)

Routebeschrijving

1

Melt the butter in a large pan over a medium heat and fry the mushrooms until browned - roughly 5 minutes.

2

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.

3

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.

4

Just before serving, stir through the grated parmesan and a few cracks of black pepper.

5

Spoon the beanotto into bowls and finish with extra parmesan and a drizzle of olive oil, if you like.

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