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White Bean Puree with Garlic Sautéed Mushrooms

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  • Author: Alexandra Shytsman
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This combo of creamy white bean puree and garlic sautéed mushrooms is an elevated – albeit ridiculously simple to make – vegan main.



For the Beans

  • 1 pound dried white beans (like cannellini or great northern), soaked (instructions above) 
  • 1 bay leaf
  • 3 medium garlic cloves, halved
  • Fine sea salt, to taste
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • Freshly ground black pepper, to taste

For the Mushrooms

  • 1 1/2 pounds mixed mushrooms like cremini, shiitake, oyster, and/or maitake
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 3 medium garlic cloves, crushed
  • About 2 tablespoons minced parsley


For the bean puree:

  1. Drain and rinse the beans, place in a medium pot, and add enough water to cover by about 2 inches. Add the bay leaf, garlic, and 1/2 teaspoon salt. Cover with a lid and bring to a boil. Then reduce the heat to low and continue cooking with the lid ajar – the water should be simmering very gently –  until the beans are cooked through and creamy, 40 to 60 minutes.
  2. Turn the heat off and stir in 2 teaspoons salt into the pot. Let stand for 10 more minutes for the beans to absorb the salt.
  3. Reserve about 1/2 cup of the bean cooking water, then drain the beans. Discard the bay leaf.
  4. Transfer beans to a food processor along with 1/3 cup of the bean cooking water, lemon juice, oil, and black pepper. (If all the beans don’t fit, puree in 2 batches). Puree until completely smooth, adding more bean water if you want a creamier consistency. Taste and season with more salt or lemon juice, if needed.

For the mushrooms:

  1. While the beans cook, wipe the mushrooms clean with a damp paper towel. Slice creminis and shiitakes, and tear oyster and maitake mushrooms into bite-size strips with your hands.
  2. Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add half of the mushrooms with 1/4 teaspoon salt and pepper. Cook until they’re softened and golden brown, 8 to 10 minutes. In the last 30 seconds of cooking, stir in half of the crushed garlic. 
  3. Transfer the mushrooms to a plate and sprinkle with half of the parsley. Cook the remaining mushrooms the same way and combine them all together.
  4. Serve the puree topped with the mushrooms.


  • Serving Size: 1/4 of the recipe
  • Calories: 405
  • Carbohydrates: 39 g
  • Fiber: 10.3 g
  • Protein: 18.6 g