Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, cannellini bean purée with pickled mushrooms and pitta croutons. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cannellini bean purée with pickled mushrooms and pitta croutons is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cannellini bean purée with pickled mushrooms and pitta croutons is something that I have loved my whole life. They are nice and they look fantastic.
This mushroom pie consists of a simple cannellini bean puree, wilted spinach, and marinated mushrooms on top! The top layer is mushrooms and red onion cooked in stock, thyme, garlic and balsamic. The combination of flavors is homey and delicious.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 250 g cannellini beans cans
- Take 50 g tahini
- Get 100 ml olive oil
- Prepare 1 garlic clove, crushed
- Take 2 tbsp lemon juice
- Get 3 tbsp sunflower oil
- Prepare 2 pitta breads, torn into 3cm pieces (120g)
- Get salt and white pepper
- Get 1 tbsp chopped parsley, to garnish
- Make ready Pickled mushrooms
- Get 2 tbsp caster sugar
- Take 160 ml cider vinegar
- Take 1 tbsp brown miso
- Prepare 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
- Prepare 1/2 tsp red peppercorns
- Prepare 1/2 tsp allspice berries (pimento)
- Prepare 3 bay leaves
Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'. Purée rinsed canned cannellini beans with garlic cloves and fresh lemon juice to taste, adding olive oil as needed to loosen. Spread on tortillas or lavash, then top with baby White Bean and Mint Crostini. Place all ingredients in a food processor and blend until smooth, or less if you prefer a coarse texture.
Instructions 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
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