Butter bean mash with mushrooms & salvia oil

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
• 3 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.

Print Recipe

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

Kirsty Buchanan

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.