Miso cannellini bean purée with mushrooms and kale
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Ingredients
200g wild mushrooms, torn or sliced
1 small bunch of cavolo nero kale, stalks removed
small bunch fresh coriander leaves, chopped
1 shallot, sliced thinly
1 clove garlic, sliced thinly
Sea salt and black pepper
For the white bean purée:
1 tin cannellini beans, drained and rinsed
juice of 1 lime
1 clove garlic, minced
1 heaped tsp miso paste
2 tbsp tahini
Method
- Make the purée first by blitzing all the ingredients together in a food processor along with 3 tablespoons of water until smooth.
Cook the mushrooms in a hot frying pan with a little olive oil, seasoned with sea salt and black pepper. After around 10 minutes the mushrooms should be crispy and browned. Transfer the mushrooms to a plate and wipe down the frying pan.
Over medium high heat in the same frying pan, cook the shallot and sliced garlic in a little olive oil for around 3 minutes. Add the kale along with a small pinch of sea salt and cook for a further 5 minutes.
Divide the purée between two plates and arrange the mushroom and kale mixture on top. Garnish with a wedge of lime.
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