Butter Beans Spread with Chanterelle Mushrooms and White Wine
- 1 800g(28oz) can butter beans, 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 medium onion, chopped
- half a lemon's juice
- 3 garlic cloves, mashed
- 2 Tbsps extravirgin olive oil
- ½ tsp ground white pepper (use white pepper only; it has a more subtle flavor)
- 1 tsp dry thyme
- water
- sea salt, to taste
- fresh herbs (optional)
- 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
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/butter-beans-spread-chanterelle-mushrooms-wine/
3.3.3070