Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons

We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak. (You can use canned beans though, should you prefer. Use about 500g canned beans).

It is an Ottolenghi dish from Plenty More, and makes a great lazy afternoon snack or a mezze dish.

The dish uses miso in the pickling liquid – this is usually easily available these days. Even supermarkets stock it – also Asian groceries, health food shops and Japanese groceries. Ottolenghi says to use a brown miso, one of his usual omissions in specifying precisely which miso to use. There are dozens of types of miso. For this dish I recommend a light- medium brown miso rather than a dark brown one.

Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Quick Pickled Shimeji Mushrooms, White Bean, Sage and Roasted Garlic Spread, and Roasted Cauliflower, Garlic and White Bean Dip.

Browse all of our Mushroom dishes and our Dips and Spreads. The recipes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer collection of recipes.

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