Cannellini bean purée with pickled mushrooms and pitta croutons is the nomero uno that appears to many people’s thought when it arrives to a comfort meal. Today, we will provide you instructions on preparing a tasty Cannellini bean purée with pickled mushrooms and pitta croutons.
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First of all, here are the ingridients that you should ready to make Cannellini bean purée with pickled mushrooms and pitta croutons:
- Provide 250 g of cannellini beans cans.
- Provide 50 g of tahini.
- Take 100 ml of olive oil.
- Get 1 of garlic clove, crushed.
- Prepare 2 tbsp of lemon juice.
- Prepare 3 tbsp of sunflower oil.
- Use 2 of pitta breads, torn into 3cm pieces (120g).
- Get of salt and white pepper.
- You need 1 tbsp of chopped parsley, to garnish.
- Prepare of Pickled mushrooms.
- Get 2 tbsp of caster sugar.
- Get 160 ml of cider vinegar.
- Get 1 tbsp of brown miso.
- Provide 80 g of button mushrooms, washed, dried and cut into 5mm slices.
- You need 1/2 of medium red onion, very thinly sliced into pinwheels (60g).
- Prepare 1/2 tsp of black peppercorns.
- Use 1/2 tsp of red peppercorns.
- Get 1/2 tsp of allspice berries (pimento).
- Get 3 of bay leaves.
After preparing the ingridients, now we are set to make our yummy 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.
Serve this as a flavorful side dish with any kind of meat or as a dip with toasted bread or crackers. This luscious puréed bean soup is like many served throughout Italy. These beans are excellent source of fiber, folate, iron and magnesium and are staple in French, Italian and Spanish cuisine. Silky texture and nutty flavor makes them a go to bean for pasta dishes, salads, soups and more. Salt and freshly ground black pepper.
Recipe : Cannellini bean purée with pickled mushrooms and pitta croutons
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