Ingredients
Serves: 6
MUSHROOMS
BUTTER BEAN SMASH
Method
- First, make the mushrooms by heating the olive oil over a medium-high heat and then adding the mushrooms, garlic, and thyme leaves. Cook, stirring regularly, until the mushrooms are a deep golden-brown.
- Pour the coconut aminos over the mushrooms and toss to combine. Finish with chopped parsley.
- To make the butter bean smash, heat the oil over medium-high heat. Add the garlic and remove from the heat to infuse for 5 minutes.
- Place the drained butter beans into a food processor and add the hot garlic oil and salt. Carefully blitz until your desired consistency is reached, adding warm water as required to assist in achieving a creamy texture.
- Once the smash is the desired consistency, stir through the lemon juice and zest while the smash is still warm. Spoon onto serving plates immediately or return to the pot to be warmed up later.
- To serve, top the butter bean smash with the cooked mushrooms, some fresh thyme sprigs, and a generous grind of black pepper.
TIP: Both components of this dish can be made in advance and heated just prior to serving.
