Butter bean mash with mushrooms & salvia oil

May 1, 2022 (Last Updated: April 29, 2022)
Butter bean mash with whole mushrooms and hot 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
  • 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

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