Mushrooms & Butter Bean Pureé

Name: Mushrooms & Butter Bean Pureé
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Butter Beans; Cashew Nut Cream Cheese; Crispy Onion Bits; Cucumber; Fresh Parsley; Mushrooms; NOMU Italian Rub; Onion; Onions; Red Bell Pepper; Red Bell Peppers; Salad Leaves; Tomato Passata; White Wine

Wait until you taste a forkful of this smooth, creamy butter bean & cashew cream cheese mash, topped with fried mushrooms & red pepper in a tasty tomato sauce. Served with a fresh cucumber & leaf salad.

Mushrooms & Butter Bean Pureé

with a tomato passata sauce & a fresh salad

4.9

55 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Blender (optional)

Serves 1

MAKE THE Mushrooms
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan and season.
IT’S WINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red pepper. Fry for 5-6 minutes until soft and starting to brown, shifting occasionally. Add the rub and the wine. Cook for 30-60 seconds until the wine has almost all evaporated, shifting frequently.
SENSATIONAL SAUCE
Once the wine has almost all evaporated, add the Tomato Passata and 100ml of water to the pan. Simmer for 8-10 minutes until starting to thicken, stirring occasionally. In the final minute, add the fried Mushrooms. Remove from the heat and add ½ the chopped parsley. Season with a sweetener of choice, salt, and pepper.
MMMMASH
While the sauce is simmering, boil the kettle. Submerge the rinsed beans in boiling water for 3-5 minutes until heated through. Drain, and place the beans in a blender along with the cashew cream cheese. Pulse until the desired consistency. Alternatively, mash with a fork or potato masher. Loosen with a splash of warm water, if necessary. Mix through ½ the crispy Onions and season.
NOW FOR SOME GREENS
In a salad bowl, combine the shredded Salad Leaves, the Cucumber rounds, a drizzle of olive oil, and seasoning.
PLATE UP
Plate up the creamy butter bean mash. Top with the Mushrooms & sauce. Garnish with the remaining parsley and crispy Onions. Side with the dressed salad. Enjoy, Chef!

Mushrooms - 125g
Onion - 1
Red Bell Pepper - 1
NOMU Italian Rub - 10ml
White Wine - 30ml
Tomato Passata - 100ml
Fresh Parsley - 4g
Butter Beans - 120g
Cashew Nut Cream Cheese - 45ml
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 10ml
Salad Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

MAKE THE Mushrooms
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan and season.
IT’S WINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red pepper. Fry for 5-6 minutes until soft and starting to brown, shifting occasionally. Add the rub and the wine. Cook for 30-90 seconds until the wine has almost all evaporated, shifting frequently.
SENSATIONAL SAUCE
Once the wine has almost all evaporated, add the Tomato Passata and 200/ml of water to the pan. Simmer for 8-10 minutes until starting to thicken, stirring occasionally. In the final minute, add the fried Mushrooms. Remove from the heat and add ½ the chopped parsley. Season with a sweetener of choice, salt, and pepper.
MMMMASH
While the sauce is simmering, boil the kettle. Submerge the rinsed beans in boiling water for 3-5 minutes until heated through. Drain, and place the beans in a blender along with the cashew cream cheese. Pulse until the desired consistency. Alternatively, mash with a fork or potato masher. Loosen with a splash of warm water, if necessary. Mix through ½ the crispy Onions and season.
NOW FOR SOME GREENS
In a salad bowl, combine the shredded Salad Leaves, the Cucumber rounds, a drizzle of olive oil, and seasoning.
PLATE UP
Plate up the creamy butter bean mash. Top with the Mushrooms & sauce. Garnish with the remaining parsley and crispy Onions. Side with the dressed salad. Enjoy, Chef!

Mushrooms - 250g
Onion - 1
Red Bell Pepper - 1
NOMU Italian Rub - 20ml
White Wine - 60ml
Tomato Passata - 200ml
Fresh Parsley - 8g
Butter Beans - 240g
Cashew Nut Cream Cheese - 90ml
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 20ml
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

MAKE THE Mushrooms
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms for 5-6 minutes until soft and golden, shifting occasionally. Remove from the pan and season.
IT’S WINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red pepper. Fry for 6-7 minutes until soft and starting to brown, shifting occasionally. Add the rub and the wine. Cook for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
SENSATIONAL SAUCE
Once the wine has almost all evaporated, add the Tomato Passata and 300ml of water to the pan. Simmer for 10-12 minutes until starting to thicken, stirring occasionally. In the final minute, add the fried Mushrooms. Remove from the heat and add ½ the chopped parsley. Season with a sweetener of choice, salt, and pepper.
MMMMASH
While the sauce is simmering, boil the kettle. Submerge the rinsed beans in boiling water for 3-5 minutes until heated through. Drain, and place the beans in a blender along with the cashew cream cheese. Pulse until the desired consistency. Alternatively, mash with a fork or potato masher. Loosen with a splash of warm water, if necessary. Mix through ½ the crispy Onions and season.
NOW FOR SOME GREENS
In a salad bowl, combine the shredded Salad Leaves, the Cucumber rounds, a drizzle of olive oil, and seasoning.
PLATE UP
Plate up the creamy butter bean mash. Top with the Mushrooms & sauce. Garnish with the remaining parsley and crispy Onions. Side with the dressed salad. Enjoy, Chef!

Mushrooms - 375g
Onions - 2
Red Bell Peppers - 2
NOMU Italian Rub - 30ml
White Wine - 90ml
Tomato Passata - 300ml
Fresh Parsley - 12g
Butter Beans - 360g
Cashew Nut Cream Cheese - 125ml
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 30ml
Salad Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

MAKE THE Mushrooms
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped Mushrooms for 5-6 minutes until soft and golden, shifting occasionally. Remove from the pan and season.
IT’S WINE O’CLOCK
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced Onion and the sliced red pepper. Fry for 6-7 minutes until soft and starting to brown, shifting occasionally. Add the rub and the wine. Cook for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
SENSATIONAL SAUCE
Once the wine has almost all evaporated, add the Tomato Passata and 400ml of water to the pan. Simmer for 10-12 minutes until starting to thicken, stirring occasionally. In the final minute, add the fried Mushrooms. Remove from the heat and add ½ the chopped parsley. Season with a sweetener of choice, salt, and pepper.
MMMMASH
While the sauce is simmering, boil the kettle. Submerge the rinsed beans in boiling water for 3-5 minutes until heated through. Drain, and place the beans in a blender along with the cashew cream cheese. Pulse until the desired consistency. Alternatively, mash with a fork or potato masher. Loosen with a splash of warm water, if necessary. Mix through ½ the crispy Onions and season.
NOW FOR SOME GREENS
In a salad bowl, combine the shredded Salad Leaves, the Cucumber rounds, a drizzle of olive oil, and seasoning.
PLATE UP
Plate up the creamy butter bean mash. Top with the Mushrooms & sauce. Garnish with the remaining parsley and crispy Onions. Side with the dressed salad. Enjoy, Chef!

Mushrooms - 500g
Onions - 2
Red Bell Peppers - 2
NOMU Italian Rub - 40ml
White Wine - 125ml
Tomato Passata - 400ml
Fresh Parsley - 15g
Butter Beans - 480g
Cashew Nut Cream Cheese - 170ml
Onion-bits/" title="View all our recipes with Crispy Onion Bits at eCook">Crispy Onion Bits - 40ml
Salad Leaves - 80g
Cucumber - 200g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Mushrooms & Butter Bean Pureé?

The preparation time for Mushrooms & Butter Bean Pureé with a tomato passata sauce & a fresh salad is between 20 and 35 minutes.

What is the total time required to make Mushrooms & Butter Bean Pureé with a tomato passata sauce & a fresh salad?

The total time required to make Mushrooms & Butter Bean Pureé with a tomato passata sauce & a fresh salad is between 40 and 55 minutes.

How many servings does Mushrooms & Butter Bean Pureé provide?

4 servings

What are the main ingredients in Mushrooms & Butter Bean Pureé?

Butter Beans, Cashew Nut Cream Cheese, Crispy Onion Bits, Cucumber, Fresh Parsley, Mushrooms, NOMU Italian Rub, Onion, Onions, Red Bell Pepper, Red Bell Peppers, Salad Leaves, Tomato Passata, White Wine

What is the nutritional information of Mushrooms & Butter Bean Pureé?

Calories: 504, Carbs: 61 grams, Fat: grams, Protein: 20.5 grams, Sugar: 17.4 grams, Salt: 1097 grams

How do I prepare Mushrooms & Butter Bean Pureé?

PLATE UP: Plate up the creamy butter bean mash. Top with the mushrooms & sauce. Garnish with the remaining parsley and crispy onions. Side with the dressed salad. Enjoy, Chef! IT’S WINE O’CLOCK: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the sliced red pepper. Fry for 5-6 minutes until soft and starting to brown, shifting occasionally. Add the rub and the wine. Cook for 30-90 seconds until the wine has almost all evaporated, shifting frequently. SENSATIONAL SAUCE: Once the wine has almost all evaporated, add the tomato passata and 200/ml of water to the pan. Simmer for 8-10 minutes until starting to thicken, stirring occasionally. In the final minute, add the fried mushrooms. Remove from the heat and add ½ the chopped parsley. Season with a sweetener of choice, salt, and pepper. MMMMASH: While the sauce is simmering, boil the kettle. Submerge the rinsed beans in boiling water for 3-5 minutes until heated through. Drain, and place the beans in a blender along with the cashew cream cheese. Pulse until the desired consistency. Alternatively, mash with a fork or potato masher. Loosen with a splash of warm water, if necessary. Mix through ½ the crispy onions and season. NOW FOR SOME GREENS: In a salad bowl, combine the shredded salad leaves, the cucumber rounds, a drizzle of olive oil, and seasoning. MAKE THE MUSHROOMS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms for 4-5 minutes until soft and golden, shifting occasionally. Remove from the pan and season.