Baked Portobello Mushrooms with White Bean Puree

Name: Baked Portobello Mushrooms with White Bean Puree
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: baked mushrooms; 6-8 portobello mushrooms; 400ml olive oil; 2 tablespoons tomato paste; 1/2 tablespoon ground coriander; 2 level teaspoons ground cumin; 1 red hot pepper; 10 medium garlic cloves; 1 medium onion; 1/2 dried chipotle pepper; bean puree; 2 cans of beans (400g each; or 500g white beans cooked by you); salt, black pepper

October 28, 2024

Mexican Fasting Recipes Vegetables Mushrooms

Recipe: Baked Portobello Mushrooms with White Bean Puree

The mushrooms made following Ottolenghi's recipe turned out super delicious! Ever since I saw the recipe, I knew I was going to love it - it has Mexican flavors that I adore. They're perfect for a flavorful vegetarian meal.

Ingredients

Baked Mushrooms

6-8 Portobello mushrooms
400ml olive oil
2 tablespoons tomato paste
1/2 tablespoon ground coriander
2 level teaspoons ground cumin
1 red hot pepper
10 medium garlic cloves
1 medium onion
1/2 dried Chipotle pepper

Bean Puree

2 cans of beans (400g each; or 500g white beans cooked by you)
salt, black pepper

How to prepare baked portobello mushrooms with white bean puree

In a large baking dish (approximately 40 x 25cm) where the mushrooms fit in a single layer, slightly spaced apart, pour the oil, tomato paste, coriander and cumin. Mix well with a wooden spoon.
Add to the dish the peeled garlic cloves, onion cut into 6 lengthwise, sliced hot pepper and chipotle pepper soaked beforehand in hot water.
Place the mushrooms with the stem facing down. Sprinkle salt generously over the entire dish.
Cover the mushrooms with parchment paper and press the edges to seal the contents. Place the lid on the dish or use aluminum foil if you don't have a lid.
Bake the mushrooms at 170C for 1 hour. Remove the lid and parchment paper and leave for another 20 minutes.
Remove the mushrooms to a large platter. Remove 2 tablespoons of flavored oil from the dish into a small pot where you'll prepare the bean puree.
Blend the solids from the dish in a blender until you have a paste, then pour back into the dish. Place the dish on the stove and bring to a boil. When the sauce in the dish boils, place the mushrooms in the sauce and let them simmer together for about 2 minutes. Taste for salt.
For the bean puree: blend the drained beans until you get as smooth a paste as possible. If desired, you can pass the paste through a sieve for an extra smooth texture.
Pour the bean paste into the small pot where you reserved the flavored oil from step 6. Season with salt and black pepper and heat everything over medium heat, stirring constantly (it only takes a few minutes, just until the puree is hot).
Spread the puree on the serving platter. Place the mushrooms on top. Drizzle as much sauce as you like. The remaining sauce can be kept in the refrigerator and used for other recipes. They're great warm or reheated.