Creamy Butter bean Mushrooms

• total time: 3 minutes

Ingredients

1 tbsp olive oil

1 shallot

4 cloves of garlic

250-300g mushrooms (cremini, white or portobello)

2 cans of butter beans (400mL each)

2-3 large leaves of kale

1/2 cup chopped cilantro

MISO SAUCE

1/2 cup roasted unsalted cashews

2 tbsp white miso paste

1 tsp maple syrup

1 tsp Dijon mustard

1/2 lemon (about 1 1/2 tbsp lemon juice)

1/2 tsp garlic powder

1/4 cup nutritional yeast

1 cup water

Toasted bread to serve

Directions

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

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

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

Wash and chop kale and cilantro.

Drain and rinse two cans of butter beans. Set aside 2/3 cup of butter beans, which will be blended into the sauce.

Add cashews, 2/3 cup 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.

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

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

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

Comment "😍" if you want to try this!