Miso Mushroom Butter Beans
If you're trying to eat less meat then these Sticky Oyster Mushroom & Miso Butter Beans are the perfect midweek meal. Start by roasting your mushrooms until they’re dripping with a sticky, umami-rich glaze. Now onto your beans. We're BIG bean fans here at BOSH! HQ and you can't get any better than the velvety butter bean. Check out the recipe below.
Serves
Ingredients
For the Mushrooms
<item-todo-done>300g oyster mushrooms<item-todo-done><item-todo-done>3 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp sesame oil<item-todo-done>
For the Beans
<item-todo-done>25g plant-based butter<item-todo-done><item-todo-done>2 shallots<item-todo-done><item-todo-done>15g ginger<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>700g butter beans<item-todo-done><item-todo-done>1 ½ tbsp brown rice miso paste<item-todo-done><item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>½ tbsp rice wine vinegar<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>10g chives<item-todo-done><item-todo-done> crispy chilli oil<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done>
For the Cucumber Salad
<item-todo-done>1 cucumber<item-todo-done><item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done>
Before you start
Oven 190C fan | Baking tray lined with baking paper | Frying pan
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
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
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
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