Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, cannellini bean purée with pickled mushrooms and pitta croutons. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cannellini bean purée with pickled mushrooms and pitta croutons is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cannellini bean purée with pickled mushrooms and pitta croutons is something that I’ve loved my entire life.
This mushroom pie consists of a simple cannellini bean puree, wilted spinach, and marinated mushrooms on top! The top layer is mushrooms and red onion cooked in stock, thyme, garlic and balsamic. The combination of flavors is homey and delicious.
To begin with this recipe, we must prepare a few ingredients. You can have cannellini bean purée with pickled mushrooms and pitta croutons using 19 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cannellini bean purée with pickled mushrooms and pitta croutons:
- Take 250 g cannellini beans cans
- Take 50 g tahini
- Take 100 ml olive oil
- Make ready 1 garlic clove, crushed
- Make ready 2 tbsp lemon juice
- Prepare 3 tbsp sunflower oil
- Make ready 2 pitta breads, torn into 3cm pieces (120g)
- Get salt and white pepper
- Take 1 tbsp chopped parsley, to garnish
- Take Pickled mushrooms
- Get 2 tbsp caster sugar
- Make ready 160 ml cider vinegar
- Make ready 1 tbsp brown miso
- Make ready 80 g button mushrooms, washed, dried and cut into 5mm slices
- Get 1/2 medium red onion, very thinly sliced into pinwheels (60g)
- Make ready 1/2 tsp black peppercorns
- Prepare 1/2 tsp red peppercorns
- Take 1/2 tsp allspice berries (pimento)
- Take 3 bay leaves
Creamy Cannellini Bean Salad, Cannellini Bean Salad, Cannellini Bean Salad. Cannellini Bean SaladDeliciously Declassified. corn, pepper, garlic, honey, cannellini beans, olive oil, apple cider vinegar. Baked Sweet Potato with Cannellini Beans. Barley Soup with Potatoes and Mushrooms.
Instructions to make Cannellini bean purée with pickled mushrooms and pitta croutons:
- Prepare pickle day before. Place sugar, vinegar, miso and 180ml water in a medium saucepan with one 1 teaspoon of salt. Bring to boil, pour into heatproof, non-reactive bowl containing the mushrooms, onion, both types of peppercorn, allspice and bay leaves. Leave to cool, cover and refrigerate overnight.
- Drain the beans, put in a food processor, along with the tahini, 4 tablespoons of the olive oil, the garlic, lemon juice, 3/4 teaspoons of salt and 1/2 teaspoon of white pepper. Blitz well until a very smooth paste has formed and set aside. Once ready to serve, add a little cooking liquid if you need to get a soft and fluffy consistency.
- Pour the remaining 40ml of olive oil and all of the sunflower oil into a frying pan and place on a high heat. When hot, add the pitta and fry for about 3 minutes, shaking the pan from time to time until golden and crisp all over. Transfer to a colander lined with kitchen paper sprinkle with a pink of salt
Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. A meatless version of the classic patty melt sandwich. With a mushroom and cannellini bean veggie burger, caramelized onions and swiss cheese. Cannellini beans, also known as White Kidney Beans, are very popular in Italian cuisine and commonly used in soup, pasta, and side dishes.
So that’s going to wrap it up with this special food cannellini bean purée with pickled mushrooms and pitta croutons recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
