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, 8–10 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, 3–5 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.
