Miso Mushroom Butter Beans — a plant-based Other recipe by BOSH!
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Miso Mushroom Butter Beans

We've been making this one on repeat and honestly it's become a bit of an obsession. Sticky, caramelised oyster mushrooms sit on top of creamy, savoury butter beans with that deep miso flavour running through everything. It's the kind of bowl that makes you go quiet because you're too busy eating. It hits that perfect spot between comfort food and something that feels a bit special, and it all comes together in 35 minutes. Trust us, once you make this you'll want it every week.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Microplane or fine grater
  • Rolling pin
  • Whisk

Ingredients

  • 300g oyster mushrooms
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp sesame oil
  • 25g plant-based butter
  • 2 shallots
  • 15g ginger
  • 2 cloves of garlic
  • 700g butter beans
  • 1 ½ tbsp brown rice miso paste
  • 2 tbsp tahini
  • ½ tbsp rice wine vinegar
  • 1 tsp smoked paprika
  • 200ml vegetable stock
  • 10g chives
  • crispy chilli oil
  • 1 tbsp black sesame seeds
  • 1 cucumber
  • 2 spring onions
  • 1 lime
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp black sesame seeds

Method

1

Roast the mushrooms

  • Tear the large oyster mushrooms into small pieces and place them in a bowl
  • Pour over the soy sauce, maple syrup, sesame oil, mixing everything to coat
  • Transfer to the baking tray and roast for 25 minutes, giving them a mix half way
2

Make the base

  • Peel and slice the shallots
  • Peel the garlic and ginger and grate
  • Heat a frying pan over a medium heat with the butter
  • Add the shallots, cooking for 5 minutes to soften, then add the garlic and ginger to cook for a few minutes
  • Place the miso, tahini, rice wine vinegar, smoked paprika in a bowl, pour over the veg stock, whisking until smooth
  • Add to the pan, along with the beans and their juices
  • Bring to simmer for 5 minutes until everything is thick and creamy
3

Prepare the Salad

  • Smash the cucumber with the back of a knife or a rolling pin
  • Use a spoon to scoop out the seeds and roughly chop into 2cm pieces
  • Finely slice the spring onion
  • Place in a bowl with the rest of the salad ingredients
4

Finish and serve

  • Finely chop the chives
  • Top the beans with the mushrooms and cucumber salad
  • Scatter over the chives, sesame seeds and drizzle over the chilli oil to serve

Tips & Variations

  • Get the mushrooms crispy: Spread them out on the tray in a single layer and don't be tempted to crowd them. If they're piled up they'll steam instead of roast and you'll miss out on those sticky caramelised edges.
  • Swap the beans: We love this with butter beans but cannellini or haricot work brilliantly too. Henry's tried it with chickpeas and that's great as well if that's what you've got in the cupboard.
  • Make it richer: A spoonful of tahini stirred into the base along with the miso adds a lovely nuttiness and makes the whole thing feel even more indulgent. Ian discovered this by accident and now it's basically mandatory in our version.

Why This Works

The trick here is roasting the oyster mushrooms with soy and maple syrup so they get properly sticky and almost meaty before they go anywhere near the beans. That contrast between the jammy mushrooms and the creamy miso base is what makes this dish sing. We find the grated ginger in the base is the bit that ties everything together, so don't skip it.