Slow-Cooked Harissa Mushrooms & Butter Bean Mash
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 8 Portobello mushrooms
- 6 large cloves garlic
- 1 large onion
- 4 tablespoons olive oil
- 2 tablespoons rose harissa paste
- 480g canned butter beans
- 2 handfuls of coriander
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 180°C fan / 350°F. Place the mushrooms, garlic, onion, olive oil and harissa in a shallow casserole dish (with a lid) or a deep-sided baking tray; toss together and season generously. Top with a piece of baking parchment, then cover with a lid (or tightly with foil, if you’re using a baking tray) and place in the oven; cook for 50–55 minutes until tender and fragrant.
Step 2
Remove the dish from the oven and spoon out the whole garlic cloves into a high-speed blender (they should be super soft); add the butter beans, a glug of liquid from the tin and a drizzle of olive oil. Blitz until smooth, adding more of the butter bean liquid as needed; season generously with salt and pepper.
Step 3
To serve, spoon the butter bean mash onto a large plate or serving dish. Slice the mushrooms and pile on top, then add the jammy onions, any juices from the pan and sprinkle over the coriander. Delicious served with fresh bread and steamed greens.
Step 4
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