Mushrooms With White Bean Puree And Red Wine Sauce

Name: Mushrooms With White Bean Puree And Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portabella mushrooms; Olive oil non-stick spray; 2 medium shallots, chopped; 6 clove of garlic, minced, divided; 2 cups fresh green beans; Pinch of salt and pepper; 1 1/4 cups vegetable stock, divided; 1 tablespoon flat leaf parsley, chopped fine; 1 tablespoon butter; 1/2 cup French's Crispy Fried Onions; 1 tablespoon olive oil; 15.5 ounces can of cannellini beans, drained and rinsed; 2/3 cup red wine; 1 tablespoon brown sugar; Parsley for garnish

Servings: persons

4 large portabella mushrooms
Olive oil non-stick spray
2 medium shallots, chopped
6 clove of garlic, minced, divided
2 cups fresh green beans
Pinch of salt and pepper
1 1/4 cups vegetable stock, divided
1 tablespoon flat leaf parsley, chopped fine
1 tablespoon butter
1/2 cup French's Crispy Fried Onions
1 tablespoon olive oil
15.5 ounces can of cannellini beans, drained and rinsed
2/3 cup red wine
1 tablespoon brown sugar
Parsley for garnish

1
Remove the stalks from the mushrooms and chop them. Heat the non-stick spray in a large frying pan and cook the shallots over medium heat for 3 minutes until soft. Add the 3 cloves of chopped garlic and mushroom stalks. Season with salt and pepper. Cook for 3 minutes until mushrooms are soft. Stir in 1/8 cup of vegetable stock and green beans and reduce heat to medium-low. Cook until the green beans are soft but not mushy, about 5 minutes. Stir in parsley and keep warm.
2
To make the bean puree, combine olive oil, beans, 3 cloves of chopped garlic and 3 TBPS of vegetable stock in food processor until smooth and set aside. Add to a small sauce pan and warm.
3
To make the mushrooms, melt butter in a large frying pan and add the mushroom tops. Season with salt and pepper and cook on medium heat for 4 minutes on each side until tender. Remove mushrooms from pan and keep warm.
4
To make the red wine sauce, add wine to the same pan as the mushrooms were cooked in and scrape the bottom with a spatula to remove cooked bits of mushrooms. Add the tomato paste, 1 cup vegetable stock and brown sugar and bring to a boil. Cook for 10 minutes or until reduced and thickened.
5
To assemble, place 1/4 red wine sauce on your serving plates, top with 1/4 bean puree mixture, 1/4 green bean mixture and mushrooms. Add fried onions and parsley to garnish.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large portabella mushrooms, Olive oil non-stick spray, 2 medium shallots, chopped, 6 clove of garlic, minced, divided, and more.

Yes, Mushrooms With White Bean Puree And Red Wine Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!