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
Mushrooms & Butter Bean Pureé
with a tomato passata sauce & a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Blender (optional)
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!
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!
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!
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!
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.
What should be prepared from my kitchen to make 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
How many calories does Mushrooms & Butter Bean Pureé have?
504 calories
How much fat content does Mushrooms & Butter Bean Pureé have?
grams
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