Steps to Cook Ultimate Cannellini bean purée with pickled mushrooms and pitta croutons

Cannellini bean purée with pickled mushrooms and pitta croutons Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Cannellini bean purée with pickled mushrooms and pitta croutons” recipe we have found until now. This will be smell and look delicious.

Ingredients of Cannellini bean purée with pickled mushrooms and pitta croutons

1. You need 250 g of cannellini beans cans.
2. Take 50 g of tahini.
3. It’s 100 ml of olive oil.
4. Take 1 of garlic clove, crushed.
5. Take 2 tbsp of lemon juice.
6. Make ready 3 tbsp of sunflower oil.
7. Take 2 of pitta breads, torn into 3cm pieces (120g).
8. It’s of salt and white pepper.
9. Prepare 1 tbsp of chopped parsley, to garnish.
10. You need of Pickled mushrooms.
11. Prepare 2 tbsp of caster sugar.
12. Take 160 ml of cider vinegar.
13. It’s 1 tbsp of brown miso.
14. You need 80 g of button mushrooms, washed, dried and cut into 5mm slices.
15. It’s 1/2 of medium red onion, very thinly sliced into pinwheels (60g).
16. You need 1/2 tsp of black peppercorns.
17. You need 1/2 tsp of red peppercorns.
18. Prepare 1/2 tsp of allspice berries (pimento).
19. It’s 3 of bay leaves.

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Cannellini bean purée with pickled mushrooms and pitta croutons step by step

1. 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..
2. 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..
3. 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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