Mushroom and Cannellini Bean Mash
*Mushrooms, about 5 (175 grams), chopped well, aim for ‘fine’
*Cannellini beans x 1 tin (400grams) drained and rinsed
*Onion x 1 (small), finely chopped
*White wine x 1/2 cup
*Water x 1 tablespoon
*Garlic, minced x 1 teaspoon
*Dried Thyme x 1 pinch
*Oil for sauteeing ingredients (around 1 tablespoon)
*Butter x 10grams (about a teaspoon) + an optional teaspoon to melt on top when serving
*Soy sauce x 2 teaspoon’s.
*Sour cream for optional topping (1 heaped tablespoon for this recipe should suffice).
*Good pinch of salt and a grinding of black pepper.
-Saute onions for about 2 minutes, add salt, stir and continue to cook for another couple of minutes.
-Add finely chopped mushrooms into the onion mixture and fry until cooked and soft.
-Add thyme and garlic, stir and cook garlic for a minute.
-Add white wine, stir again and cook on a high heat until liquid has halved.
-Reduce heat a little and add drained cannellini beans and tablespoon of water, keep cooking until the liquid evaporates and the beans soften, then add soy sauce and stir. The mixture shouldn’t be watery.
-Using a potato masher, press down on the bean and mushroom mixture a few times to create a lumpy mash. You’re not after a puree, you just want the beans to bind everything together into a creamy-ish texture. Remove from heat, add butter, stir through until melted. Taste for seasoning.. add extra salt if needed.