Butter Beans Spread with Chanterelle Mushrooms and White Wine
This creamy butter beans spread topped with sauteed Chanterelle mushrooms comes together in just 15 minutes, with a delicate hint of white wine. A quick, elegant vegan appetizer for any occasion.
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 extra virgin olive oil
- ½ tsp ground white pepper white pepper has a more subtle flavor
- 1 tsp thyme dried
- water as needed, for blending
- salt to taste
- fresh herbs optional, for garnish
Instructions
- Put the butter beans, lemon juice, salt, white 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 the chopped onion and saute for 1 minute.
- Add the sliced mushrooms, dried thyme and white wine.
- Saute for 5 minutes.
- Spoon the butter beans paste into a bowl. Serve with the sauteed mushrooms on top, adding the sauce from the pan as well.
- Garnish with fresh herbs (optional).
Notes
Store the spread in an airtight container in the fridge for up to 3 days. Add the mushroom topping just before serving so it stays warm and the spread stays fresh.