White Bean Puree with Garlic Sautéed Mushrooms

This combo of creamy white beans and garlic sauteed mushrooms is an elevated – albeit ridiculously easy to make – vegan main.

The first time I made this garlicky bean puree was for Friendsgiving. It’s a tradition my girlfriends and I began over a decade ago, and although we started out with the turkey-and-potatoes classics, my menus have evolved to be plant-based since then.

While planning this year’s menu (aka my all-time favorite activity), I realized it was missing something protein-rich, so I figured I’d fill in the blanks with a white bean puree (a simplified version of this).

Much to my surprise, these beans were the talk of the town (well, at least the table). We couldn’t stop gushing about how yummy they were. The airy, creamy beans paired perfectly with the garlic sautéed mushrooms that were also part of the meal. The combo was so good, I recreated it for my family Thanksgiving a week later.

Despite being ridiculously simple, this dish makes for an elevated vegan main course for the holidays and other wintery gatherings. (Equally great if you’re just feeling fancy on a Tuesday night.)

An Alternative to Mashed Potatoes

This garlicky white bean puree is the perfect healthy alternative to mashed potatoes. What I love is this puree can be cooked in advance and reheated – unlike mashed potatoes, which become gloopy and dry as soon as they get cold.

Since this recipe uses a whole 1-pound bag of beans, you’ll end up with more puree than mushrooms – which is fine since it reheats well. The leftovers can be served with sautéed greens, roasted eggplant, or mushroom bourguignon. The puree is also great on toast.

How to Soak Beans (Two Ways)

Cooking dried beans from scratch usually starts with soaking. It makes them easier to digest and their nutrients more bioavailable to our bodies.

The typical way is to cover them generously with cold water and let them stand at room temperature overnight. (I like to soak in the same pot I plan on cooking them in.) This technique obviously requires planning ahead.

The second, lesser-known technique is the “hot soak”. It works just as well, except you don’t need 8 hours’ notice.

To hot soak dried beans, place them in a pot and add enough water to cover by about 2 inches. Cover with a lid, bring to a boil, and turn the heat off. Let the beans soak for at least 1 or up to 4 hours. When you’re ready to cook, drain the beans, fill the pot with new water, and cook as directed.

How to Sauté Mushrooms

Mushrooms are like sponges – they absorb water. That’s why you should avoid washing mushrooms directly under the tap. Unless your mushrooms are literally covered in soil, wipe them with a damp paper towel instead.

When sautéing or roasting vegetables, it’s important not to overcrowd them, since you want each piece to make direct contact with the hot pan. That’s why these mushrooms are cooked in two batches.

You’ll notice these mushrooms call for crushed garlic (i.e. passed through a garlic press). A garlic press is an absolutely magical tool that transforms garlic into its garlic-iest self.

Pressing garlic releases its essential oils and results in the tiniest pieces, meaning your food will get evenly and intensely perfumed with garlic flavor. If you don’t have a garlic press, mince the garlic as finely as possible.

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