Name: Roasted Garlic & Cannellini Bean Puree with Mushroom Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 250 g mushrooms (large flat and cup); 1 head garlic, halved; 20 g butter, cut into cubes; 4 to 6 thyme sprigs; 2 tbsp olive oil; Salt and pepper to taste; 2 x 400gm cans white cannellini beans, strained; 1 lemon, juiced; 2 to 3 tablespoons of olive oil, additional

Roasted Garlic & Cannellini Bean Puree with Mushroom Medley

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

250 g mushrooms (large flat and cup)

1 head garlic, halved

20 g butter, cut into cubes

4 to 6 thyme sprigs

2 tbsp olive oil

Salt and pepper to taste

2 x 400gm cans white cannellini beans, strained

1 lemon, juiced

2 to 3 tablespoons of olive oil, additional

1

Preheat oven to 180°C
.

2

Place mushrooms, garlic, butter and thyme in an ovenproof dish. Drizzle with olive oil and season with salt and pepper.

3

Place in the oven to cook for 20-25 minutes or until the garlic has softened and mushrooms are cooked.

4

In the meantime, place the strained cannellini beans, lemon juice and olive oil in a deep bowl or glass jug. Use a stick blender to process into a puree.

5

Remove the roasted mushrooms and garlic from the oven.

6

Remove the garlic cloves from their skin and add the garlic to the cannellini bean mixture. Continue to process until smooth

7

Spread the roasted garlic and cannellini bean mixture on the base of a serving plate. Top with mushroom medley and drizzle with remaining pan juices.

Ingredients