MUSHROOM BEAN SPREAD
SERVES 8 PORTIONS
2 packs (0.88 ounces, or 25 g, each) dried mushroom mix of choice
2 cups (470 ml) vegetable broth, boiling
1 tbsp (15 ml) toasted sesame oil
4 cloves garlic, grated, or pressed
2 tbsp (8 g) (0.28oz) sun-dried tomato halves
1 tsp dried oregano
1⁄2 tsp red pepper flakes
1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas or (266 g) (9.4oz) cannellini beans
1⁄4 cup (64 g) (2.3oz) tahini
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) liquid from jar of capers
2 tbsp (30 ml) fresh lemon juice
2 tsp onion powder
2 tbsp (18 g) (0.63oz) capers, drained and minced
Salt and pepper
NUTRITIONAL VALUES
Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg
METHOD
Rinse the dried mushrooms quickly and place them in a medium bowl. Soak for 20 minutes with the broth on top. Squeeze the liquid out of the mushrooms gently without discarding it. It will be used in the spread's processing, and any leftovers can be stored in an airtight container in the refrigerator for up to a week to replace vegetable broth in any recipe.
In a large skillet over medium-high heat, heat the oil. Combine the garlic, sun-dried tomatoes, mushrooms, oregano, and red pepper flakes in a mixing bowl. Reduce the heat to medium and cook, stirring occasionally, for 6 minutes, or until lightly browned and fragrant.
In a food processor, combine the cooked mushrooms, chickpeas or cannellini beans, tahini, olive oil, caper liquid, lemon juice, and onion powder. Process until the mixture is slightly chunky. Add the capers and pulse a few times to distribute them evenly throughout the spread.
If the spread is too thick for your taste, add 1 tbsp (15 ml) at a time of the mushroom-soaking broth. Season with salt and pepper to taste.
Refrigerate in an airtight container for at least 3 hours or overnight to allow the flavours to meld. Refrigerate any leftovers for up to 4 days. If the spread is too thick for your taste after refrigerating, add more mushroom- soaking broth, stirring to thoroughly combine.
In a large skillet over medium-high heat, heat the oil. Combine the garlic, sun-dried tomatoes, mushrooms, oregano, and red pepper flakes in a mixing bowl. Reduce the heat to medium and cook, stirring occasionally, for 6 minutes, or until lightly browned and fragrant.
In a food processor, combine the cooked mushrooms, chickpeas or cannellini beans, tahini, olive oil, caper liquid, lemon juice, and onion powder. Process until the mixture is slightly chunky. Add the capers and pulse a few times to distribute them evenly throughout the spread.
If the spread is too thick for your taste, add 1 tbsp (15 ml) at a time of the mushroom-soaking broth. Season with salt and pepper to taste.
Refrigerate in an airtight container for at least 3 hours or overnight to allow the flavours to meld. Refrigerate any leftovers for up to 4 days. If the spread is too thick for your taste after refrigerating, add more mushroom- soaking broth, stirring to thoroughly combine.
