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.
Butter bean mash with mushrooms & salvia oil
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
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. 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.
SEE ALSO: Sfouf with coconut topping
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.
