Rosemary Mushrooms with Cannellini Cream and Greens
Servings: 4 servings
Calories:
Print Recipe
Equipment
- Large cast-iron or nonstick skillet
- Small saucepan
- High speed Blender
- Cutting Board and chef's knife
Ingredients
Cannellini Cream
- 2⅓ cups cooked cannellini beans drained (you'll need about 2 [15-ounce] cans)
- 2 tablespoons tahini
- 2 tablespoons lemon juice or lemon balsamic, plus more to taste
- ½ teaspoon finely chopped fresh rosemary
- ½ cup warm water or low-sodium vegetable broth, plus more as needed, up to 1 cup. The exact amount will depend on the beans and the consistency you prefer.
- Salt and black pepper to taste
Mushrooms and greens
- 1 pound mushrooms (16 ounces/454 g) mushrooms, preferably king oyster or large oyster mushrooms
- 2 garlic cloves minced, divided
- 1 teaspoon finely chopped fresh rosemary
- 6 packed cups chopped baby spinach, Tuscan kale, or Swiss chard
- Water or low-sodium vegetable broth as needed
- Lemon wedges for serving
Instructions
- Make the cannellini cream by blending the beans, tahini, lemon juice, rosemary, and ½ cup warm water or broth until smooth. Add more liquid as needed for a soft, spoonable purée. Season with salt and pepper. Transfer to a small saucepan and warm gently, stirring occasionally.
- To prepare the mushrooms, cut the king oyster mushrooms lengthwise into slabs about ½ inch thick, or separate oyster mushrooms into broad pieces. Pat dry if necessary.
- Heat a large cast-iron or nonstick skillet over medium-high heat.Add mushrooms in a single layer, working in batches. Let cook undisturbed for 3–5 minutes, until browned underneath. Turn and cook for another 3–5 minutes, or until tender. Add a small splash of water only if needed to prevent sticking.
- Add the aromatics. Reduce the heat to medium-low. Return all mushrooms to the skillet with half the garlic, the rosemary, and 2 tablespoons water or broth. Toss gently for 1–2 minutes, until fragrant. Season to taste and transfer to a plate.
- Add the remaining garlic and a splash of water to the skillet. Cook for about 30 seconds, then add the greens. Toss until tender, about 2–4 minutes for spinach or 5–7 minutes for chard. Kale will take longer; cook until tender, adding another small splash of water as needed.
- To assemble, spread warm cannellini cream onto each plate. Top with greens and mushrooms. Finish with black pepper and a squeeze of lemon.
