Butter Beans Spread with Chanterelle Mushrooms and Wine
This butter beans spread with Chanterelle mushrooms recipe is a quick appetizer you can make in just 15 minutes! It has a both creamy and meaty texture and a lovely, subtle wine flavor!
This butter beans spread with Chanterelle mushrooms and white wine is DIVINE!!! I love spreads and make them really often. I play with different toppings, spices and base ingredients and so far I haven’t created one spread recipe I didn’t like. This butter beans spread, though, is one of my best spread recipes so far! 😀
I’ve talked to you more about Chanterelle mushrooms in my Chanterelle Mushroom Pasta Tart post. I absolutely love these mushrooms and they have become my favorite! I decided to combine them with spices and white wine and create a savory topping for the basic beans spread recipe. It turned out great!
The whole recipe is ready in just 15 minutes, if you use canned butter beans, and it should be served warm. Enjoy! 🙂
Butter Beans Spread with Chanterelle Mushrooms and White Wine
Ingredients
- 1 can butter beans I used a 28oz can. Rinsed and drained (You can use dry beans and boil them yourself too; In that case use about 350g-400g dry beans)
- 2 cups Chanterelle mushrooms sliced
- ½ glass white wine
- ½ onion chopped
- ½ lemon juice only
- 3 cloves garlic mashed
- 2 Tbsps extravirgin olive oil
- ½ tsp ground white pepper use white pepper only; it has a more subtle flavor
- 1 tsp thyme
- water
- salt to taste
- fresh herbs optional
Instructions
- Put butter beans, lemon juice, salt, pepper, garlic cloves, olive oil and a little bit of water in your food processor.
- Blend until smooth.
- Heat 1 Tbsp olive oil in a small pan.
- Add chopped onion and saute for 1 minute.
- Add sliced mushrooms, dry thyme and white wine.
- Saute for 5 minutes.
- Put butter beans paste in a bowl. Serve with sauteed mushrooms on top. Add the sauce from the pan too.
- Add fresh herbs. (optional
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
GOOD RECIPES WEBSITE I LOVE IT WELL DONE.
I TRY LAST NIGHT MY KIDS SAY YUMMY.
Even though this is an appetizer, I sometimes make it as a main dish and I serve it with some baked pita. Ah-mazing!
Thank you! Glad you liked the recipe! 🙂
Got to try this. I’m planted a pound of butter beans.
It’s great that you grow your own food! 😀 Hope you’ll like the recipe!
WOW!! looks amazing 🙂 Im going mushroom picking this weekend so perfect timing that I came across your blog! Thanks for sharing 🙂
Thanks Rachel! 😀 Let me know how it turned out! 🙂
Oh my gosh! This looks divine… I can’t believe I’ve never thought to use white beans as the base for a spread/dip like this! Absolutely delicious, I’ll have to try it soon. Thanks for this amazing recipe Ruxandra!
Thank you Natalia! 😀 It was really, really good! Chanterelle mushrooms are simply delish!
Hi Ruxandra, the recipe sounds great, something I would try. But the prep, squeezing lemon, chopping onion and slicing mushrooms (plus washing ), mashing the garlic, doens’t look like 5 minutes to me :(. Not for a home cook, probably a chef could do that .
I have a couple of friends who also told me that :)) I am a super-fast cook. I’m like Speedy Gonzales in the kitchen 😛 I’ll keep this in mind and add a couple more minutes for each one of my recipes. Thanks!