This delightful vegan dish combines the rich umami flavors of miso-roasted mushrooms with a silky smooth butter bean purée and a vibrant chimichurri sauce.
Ingredients
For the mushrooms:
- 700g large flat cap or portobello mushrooms
- 2 tbsp white miso paste
- 2 tsp smoked paprika
- 2 tsp ground cumin
- Olive oil
- Salt and pepper
For the bean purée:
- 3 x 400g tins of butter beans, drained
- 1 large garlic bulb
- Juice of 1 lemon
For the chimichurri:
- 1 large bunch fresh flat-leaf parsley, finely chopped
- 1 red chilli, seeds removed and finely chopped
- 1 small shallot, peeled and finely chopped
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- Olive oil
To serve:
- 320g crusty bread
Method
- Prepare the roasted garlic:
- Preheat oven to 200°C fan / 425°F
- Wrap garlic bulb in oiled baking paper and roast for 20 minutes
- Prepare the mushrooms:
- Mix miso paste, spices, olive oil, salt, and pepper
- Brush mixture over cleaned mushrooms
- Roast for 25 minutes, flipping halfway
- Make the chimichurri:
- Combine all ingredients in a bowl
- Add olive oil until desired consistency is reached
- Prepare the bean purée:
- Blend butter beans, lemon juice, roasted garlic cloves
- Add hot water until smooth and silky
- Serve:
- Layer bean purée, roasted mushrooms, and chimichurri on plates
- Serve with torn crusty bread
This Umami-Rich Miso Mushroom dish is a perfect harmony of flavors and textures. The savory miso-roasted mushrooms pair beautifully with the creamy bean purée, while the zesty chimichurri adds a bright, fresh contrast. Don’t hesitate to try this recipe – it’s a delicious and satisfying meal that will impress both vegans and non-vegans alike!