MUSHROOM AND WHITE BEAN SPREAD
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1 cups
This is a quick recipe of delicious 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
- 1 large onion chopped
- 3 large garlic cloves chopped
- 4 tbsp olive oil
- 16 oz roughly chopped button mushrooms
- 16 oz cooked cannellini beans
- 1/4 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 1/3 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.
Calories: 747kcal | Carbohydrates: 100g | Protein: 41g | Fat: 29g | Saturated Fat: 4g | Sodium: 1005mg | Potassium: 1697mg | Fiber: 28g | Sugar: 15g | Vitamin C: 23.4mg | Calcium: 337mg | Iron: 12.4mg