Mushrooms are one of my favourite veg. I love their earthy meatiness. Especially when combined here with the creamy comfort of butter beans.
I’ve used portabello mushrooms but large field or pretty much any other mushrooms would be equally delicious.
This makes a pretty substantial meal for one. If you want a higher protein option just use half the butter beans and serve with poached eggs or my reliable boiled eggs.
Ingredients
- 3 portabello mushrooms
- 1 can butter beans drained, (400g / 14oz)
- 2 tablespoons butter
PLUS Ingredients
- squeeze lemon Optional
- 1 small bunch parsley Optional
Instructions
- Heat a medium frying pan on a high heat with 3 tablespoons extra virgin olive oil. Thickly slice the mushrooms and add to the pan to fry, stirring occasionally until the mushrooms are brown and softened.
- Add beans and butter and cook until heated through.
- Remove from the heat. Taste and season with lemon juice, salt and pepper. Serve scattered with parsley (if using).
Quantities for Different Serving Sizes
This is super-versatile. Increase or decrease as you wish. If the pan gets too crowed the mushrooms will take alittle longer to cook but it shouldn’t be too dramatic.
Prepare Ahead?
Absolutely. Will keep in the fridge for a week or so.
Variations and Substitutions
vegan – skip the butter and use olive oil instead.
more protein – I love this with a few poached or boiled eggs. Feel free to fry a few rashers of bacon in the frying pan first then cook the mushrooms. Or you could try serving with chicken or sausage or even some ground (minced) meat.
carb lovers / more substantial – toss in cooked pasta or serve on hot buttered toast.
paleo (gluten, grain + dairy-free) – replace butter beans with roast sweet potato or cooked greens and olive oil for butter.
more veg – serve with a green salad on the side.
Waste Avoidance Guide
mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.
butter beans – keep them in the pantry.
butter – keeps in the fridge for months.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
Problem Solving Guide
bland – don’t forget to season with salt and pepper.
too dry – mushrooms love to soak of the oil so don’t be afraid to add a little more oil or butter.
Serving Suggestions
A brilliant meal on it’s own. You could add a fried or boiled egg if you wish.
Leftover Potential
Brilliant. Just reheat in a pan over a medium heat for a few minutes.