Plant-Forward
Gourmet Mushroom Medley with Spinach & Bean Puree
Try this flavorful Mushrooms Medley with Bean Puree and Spinach‚Äîa beautiful, plant-based dish that‚‘s as nourishing as it is delicious! Featuring a variety of mushrooms, creamy cannellini bean puree, and fresh spinach, this recipe is topped with feta, toasted sesame seeds, and cilantro for added f
Ingredients
- 6 Tbsp extra-virgin olive oil, divided
- 4oz maitake mushrooms, broken into large pieces
- 4oz shiitake mushrooms, cut into 1/2 inch slices
- 4oz bunashimeji mushrooms broken off
- Kosher salt
- 1-15oz can cannellini beans, rinsed, drained
- 2 Tbsp fresh lemon juice, plus wedges for serving
- 4 garlic cloves, divided
- 4 scallions cut into 1 inch pieces
- 16oz spinach leaves torn
- Garnish: Feta cheese 1 Tbsp toasted sesame seeds 1/2 cup cilantro leaves
Directions
- 1
Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering.
- 2
Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8 to 10 minutes. Season with salt and transfer to a plate.
- 3
Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.
- 4
Heat 1 Tbsp. oil in same skillet over medium-high.
- 5
Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute.
- 6
Add kale and cook, tossing often, until wilted and crisp-tender, 3 to 5 minutes. Season with salt.
- 7
Transfer to plate with mushrooms. Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro.
- 8
Serve with lime wedges alongside.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
