Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cannellini bean purée with pickled mushrooms and pitta croutons. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Even without the mushroom mixture the purée is really delicious - so much nicer than houmous. The pickled mushroom/onion mixture is ridiculously good & an absolutely perfect contrast to the rich, creamy beans. The pitta adds a nice salty crunch to the dish.
Cannellini bean purée with pickled mushrooms and pitta croutons is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Cannellini bean purée with pickled mushrooms and pitta croutons is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Get 250 g cannellini beans cans
- Get 50 g tahini
- Take 100 ml olive oil
- Make ready 1 garlic clove, crushed
- Prepare 2 tbsp lemon juice
- Prepare 3 tbsp sunflower oil
- Get 2 pitta breads, torn into 3cm pieces (120g)
- Get salt and white pepper
- Get 1 tbsp chopped parsley, to garnish
- Prepare Pickled mushrooms
- Take 2 tbsp caster sugar
- Get 160 ml cider vinegar
- Take 1 tbsp brown miso
- Get 80 g button mushrooms, washed, dried and cut into 5mm slices
- Take 1/2 medium red onion, very thinly sliced into pinwheels (60g)
- Get 1/2 tsp black peppercorns
- Get 1/2 tsp red peppercorns
- Get 1/2 tsp allspice berries (pimento)
- Make ready 3 bay leaves
Serve this as a flavorful side dish with any kind of meat or as a dip with toasted bread or crackers. Simple yet delicious- cannellini beans and penne pasta mixed with chopped onion and fresh tomatoes. Originally from Italy, cannellini beans are quite popular in the U. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone.
Steps 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
We pick large, smooth beans with a shiny finish to ensure hearty flavor. The Best Cannellini Beans Vegetarian Recipes on Yummly Creamy Cannellini Bean Salad, Cannellini Bean Salad, Cannellini Bean Salad. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary.
So that is going to wrap it up for this exceptional food cannellini bean purée with pickled mushrooms and pitta croutons recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
