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If you're looking for a hearty, flavourful, and protein-packed vegan dinner, this Field Mushrooms with Garlic Tomato Sauce and Creamy Butterbean Mash recipe is a must-try. Juicy, pan fried mushrooms bring a rich, meaty texture, while the silky butterbean mash adds a satisfying creaminess. Topped with a garlic tomato sauce, this dish is not only easy to make but also packed with plant based protein and wholesome ingredients. Whether you're after a comforting weeknight meal or an impressive vegan main course, this recipe ticks all the boxes.

Field Mushrooms with Butterbean Mash

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Quantity: 2 servings

Ingredients

Garlic Tomato Sauce Ingredients:
  • 1 red onion – peeled and finely diced
  • 1 bell pepper – finely diced (seeds and core removed)
  • 2 large cloves garlic – peeled and crushed
  • 40g (1/4 cup) sun dried tomatoes – finely chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon balsamic vinegar
  • 1 heaped teaspoon smoked paprika
  • 1 teaspoon vegetable bouillon (or a stock cube)
  • salt, pepper and sugar
Mushroom Ingredients:
  • 4 large field mushrooms (also known as flat or portobello mushrooms)
  • oil and butter
Butterbean Mash Ingredients:
  • 400g can (1.5 cups) butterbeans – drained
  • 1 lemon juice
  • 1 tablespoon olive oil
  • 1-2 tablespoons water
  • salt and pepper

Instructions

  1. In a small pan saute the diced pepper and onion for a few minutes until just softened.
  2. Add the garlic and sun dried tomatoes and cook for a further minute.
  3. Stir in the thyme, smoked paprika, balsamic vinegar, tomato puree and bouillon (or stock cube).
  4. Add a good splash of water until you have a thick but not clumpy sauce. Leave that over a very low heat to bubble gently while you make the mushrooms and mash.
  5. Heat a frying pan with a drizzle of oil and a knob of butter and fry the mushrooms for a few minutes on both sides until golden.
  6. While they're cooking whizz the butterbeans, lemon juice, oil and water in a food processor or blender until very smooth and creamy. Whizz in salt and pepper to taste. Heat in a small saucepan or in the microwave.
  7. Taste the tomato sauce and add salt, pepper and a pinch of sugar to taste.

Notes

  • The sauce and mash can both be made ahead then reheated when you cook the mushrooms.

Recipe by The Cook & Him at https://thecookandhim.com/recipes/field-mushrooms-with-butterbean-mash/