Slow cooked harissa mushrooms with butter bean mash by @deliciouslyella
4 servings
π
8
Portobello Mushrooms
π§
6 cloves
Garlic
π§
1 large
Onion
πΉ
30 ml
Rose Harissa Paste
π«
800 g
Butter Beans
πΏ
30 g
Coriander
Preparation Steps
Step 1/3
Preheat the oven to 180Β°C fan. 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 youβre using a baking tray) and place in the oven; cook for 50β55 minutes until tender and fragrant.
Step 2/3
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 3/3
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. Tastes so good with a slice of toasted sourdough!
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
55 minutes
Overall
1 hour 5 minutes
Difficulty
Level
Medium (2/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@deliciouslyella
Origin
Cuisine
Middle Eastern
Geographic
Morocco, Middle East
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos