Miso Mushroom Butter Beans

To try

Butter beans and mushrooms in a creamy miso-cashew sauce with kale, lemon and herbs.

Serves 2

Source: Minaëlle’s Kitchen ↗

Let’s make it

Step by step

Step 1

Dice a shallot, peel and mince garlic cloves and chop mushrooms.

1 shallot4 cloves garlic250–300 g mushrooms (cremini, white or portobello)

Step 2

To a frying pan or pot on medium heat, add the olive oil and diced shallots and stir often, until translucent.

1 tbsp olive oil

Step 3

Add the minced garlic, then stir well. Add the chopped mushrooms, continuing to stir often.

Step 4

Wash and chop kale and cilantro.

2–3 large leaves of kale10 g chopped cilantro

Step 5

Drain and rinse two cans of butter beans. Set aside 110 g of butter beans, which will be blended into the sauce.

2 400 g cans butter beans

Step 6

Add cashews, 110 g butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast and water to a blender and blend until smooth and creamy.

70 g roasted unsalted cashews2 tbsp white miso paste1 tsp maple syrup1 tsp Dijon mustard1/2 lemon (about 1 1/2 tbsp lemon juice)1/2 tsp garlic powder15 g nutritional yeast250 ml water

Step 7

Add kale, half of the chopped cilantro (saving the other half to serve) and the miso sauce to the pan with the sautéed mushrooms.

Step 8

Let simmer for a few minutes, stirring occasionally, until it thickens (adding a bit more water to loosen if it thickens too much).

Step 9

Remove from heat then serve with toasted bread, top with the remaining chopped cilantro and enjoy!

to serve Toasted bread

Per serving · approximate

Nutrition

28Fat80Carbs22Fiber35Protein680Calories