• The butter bean mash in this dish is just as comforting as potato but packed full of protein. Dressed with a salvia-infused oil, this meal is wholesome and earthy. Delicious enjoyed with crusty bread as a main or side.

     

    Butter bean mash with whole mushrooms and hot salvia oil

    HANDS-ON TIME 15 min | TOTAL TIME 35 min | SERVES 4

    GLUTEN-FREE | VEGAN

     

    INGREDIENTS

    BUTTER BEAN MASH

    • 1 tbsp olive oil
    • 1/2 garlic clove
    • 2 cans butter beans, drained and rinsed
    • 1 tbsp lemon juice
    • 1/2 cup almond milk

    GARLIC MUSHROOMS

    • 500g portobello mushrooms
    • 3 tbsp olive oil
    • 1 garlic clove, finely chopped
    • 3 sprigs thyme

    SALVIA OIL

    • 1/3 cup olive oil
    • Salvia africana-lutea stems with leaves

     

    METHOD

    BUTTER BEAN MASH

    HEAT oil in a pan over medium-high heat. Add the garlic and cook until fragrant. Add beans and cook for 3 minutes until heated through. Stir in lemon juice and season to taste.

    TRANSFER bean mixture into a blender and pour in almond milk. Blend on high until smooth. Remove and set aside.

    GARLIC MUSHROOMS

    PREHEAT the oven to 200ºC.

    IN a bowl, toss the mushrooms with olive oil and garlic. Place mushrooms gill-side up on a baking tray and dress with any leftover garlic oil. Season with salt and sprinkle over thyme. Roast the mushrooms for 15 minutes until tender.

    SALVIA OIL

    HEAT oil in a pot over medium-high heat. Place salvia stems with leaves into a heatproof bowl. Once oil is hot, carefully pour the oil over the salvia and set aside to infuse.

    TO SERVE

    DIVIDE butter bean mash between plates and top with mushrooms, a drizzle of salvia oil and toasted sunflower seeds.

     

    Tip from the team: Salvia africana-lutea (aka golden sage) grows along the coastline. Make your own salvia salt by placing the leaves in a glass jar of salt and allowing it to infuse for a few days.

     

    Butter bean mash with mushrooms & salvia oil

    Serves: 4
    Prep Time: 15 Total Time: 35

    Ingredients

    • FOR THE BUTTER BEAN MASH
    • 1 tbsp olive oil
    • 1/2 garlic clove
    • 2 cans butter beans, drained and rinsed
    • 1 tbsp lemon juice
    • 1/2 cup almond milk
    • FOR THE GARLIC MUSHROOMS
    • 500g portobello mushrooms
    • 3 tbsp olive oil
    • 1 garlic clove, finely chopped
    • 3 sprigs thyme
    • FOR THE SALVIA OIL
    • 1/3 cup olive oil
    • 3 Salvia africana-lutea stems with leaves

    Instructions

    1

    BUTTER BEAN MASH: Heat oil in a pan over medium-high heat. Add the garlic and cook until fragrant. Add beans and cook for 3 minutes until heated through. Stir in lemon juice and season to taste.

    2

    Transfer bean mixture into a blender and pour in almond milk. Blend on high until smooth. Remove and set aside.

    3

    GARLIC MUSHROOMS: Preheat the oven to 200ºC. Toss the mushrooms with olive oil and garlic. Place mushrooms gill-side up on a baking tray and dress with any leftover garlic oil. Season with salt and sprinkle over thyme. Roast the mushrooms for 15 minutes until tender.

    4

    SALVIA OIL: Heat oil in a pot over medium-high heat. Place salvia stems with leaves into a heatproof bowl. Once oil is hot, carefully pour the oil over the salvia and set aside to infuse.

    5

    TO SERVE: Divide butter bean mash between plates and top with mushrooms, a drizzle of salvia oil and toasted sunflower seeds.

     

    SEE ALSO: Sfouf with coconut topping

    Sfouf loaf with lemon coconut topping

    Author

    Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.

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