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Serves: 2-4
Prep Time: 10min
Cook Time: 1hr 20min
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Mise En Place:
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4-8 Portabello Mushrooms (Depending on how many people you serve)
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8-10 cloves of garlic, peeled whole
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1 sweet white onion, peeled and cut into wedges
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4 1/2 tsp chili flakes
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4 tsp Chipotle chile peppers (You can buy these canned at the grocery store)
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4 tsp cumin seeds, crushed
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1 tbsp coriander seeds, crushed
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2 tsp tomato paste
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1 cup olive oil
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1 tbsp flaked sea salt
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Butter Bean Mash Ingredients:
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2 cans or 1 9oz jar of butter beans (lima beans), strained if canned
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4 1/2 tsp lemon juice
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1 tbsp olive oil
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2 tbsp water
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1/2 tsp flaked sea salt
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How To Make:
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Preheat Oven to 350*
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In a dutch oven dish (with a lid), combine mushrooms, garlic, onion wedges, chile flakes, red chile, cumin seeds, coriander seeds, tomato paste, olive oil, salt and stir to mix with hands. Arrange the mushrooms so they are dome side up
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Place a piece of parchment paper around mushrooms and push down to cover all ingredients. Cover oven dish with a lid.
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Transfer dish to oven for one hour without stirring. Tong the mushrooms out and cut them in half. Place them aside and **KEEP THE REMAINING INGREDIENTS IN A SIDE BOWL (GARLIC, ONIONS, SPICE MIX ETC)
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Once the hour is complete, turn the mushrooms over, replace the parchment paper over ingredients, cover with a lid and put back in the oven for 20 minutes.
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While the mushrooms are cooking, put the beans, lemon juice, olive oil, water and salt into a food processor or blender. Blitz until completely smooth. Put aside in a bowl. Rince out food processor.
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Add remaining ingredients from oven dish (garlic, onions, whole chile, spices) and blitz them in the food processor until they are smooth. Remove mixture and place in a sauce pan on medium. Cook halved mushrooms in the sauce for 5 minutes.
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Heat up the mashed beans in a pan for about 2-3 minutes.
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Plate the butter bean mash on the bottom of the plate, mushrooms on top and top with blitzed onion mixture sauce. ENJOY!