Here is a quick recipe of amazing and yummy mushroom and white bean spread. Add a spoonful on toasted bread and then top it off with a slice of cucumber or your favorite cheese and you’ve got yourself a delicious treat. Let’s start cooking!
For this recipe, I used white button mushrooms, but I imagine that portobello, cremini or a combination of wild mushrooms will do the job too.
I remember we used to go mushroom picking with all our family when I was a kid. Scavenging Ukrainian forests for all kinds of edible fungi was one of my most loved activities. And there were so many kinds! It may sound strange to some of you, but it was indeed a lot of fun, and these mushrooms had amazing flavors. We also used to go blackberry and blueberry picking in the woods, and that was even more exciting because you get to eat them while picking! Oh, the simple joys of childhood…
MUSHROOM AND WHITE BEAN SPREAD
- 1 large onion chopped
- 3 large garlic cloves chopped
- 4 tbsp olive oil
- 16 oz roughly chopped button mushrooms
- 16 oz cooked cannellini beans
- ¼ tsp dried Italian herbs
- to taste salt and pepper
- In a large saucepan, saute onion and garlic with olive oil on medium heat for 5 minutes.
- Increase the heat to high, add mushrooms and cook for about 15 minutes, until the liquid is completely evaporated and the mushrooms start turning brown. Season the mushrooms with salt, pepper and Italian herbs. Reserve some of the fried mushrooms for later to garnish the spread. (If following the above proportions, you should reserve about ⅓ of a cup).
- Place the rest of the mushrooms and cannellini beans into a food processor and pulse for a few seconds until the mixture looks smooth, but still a little chunky.
- Transfer the spread onto a plate and top with the reserved mushrooms.