Garlic Mushrooms on Creamy Cashew Butter Beans
with Tenderstem® Broccoli, Harissa, Greek Style Cheese and Pickled Onion
Taking some inspiration from our vegan friends (but adding a bit of cheese), these Garlic Mushrooms on Creamy Cashew Butter Beans use cashew butter to build a creamy, savoury sauce for the beans.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
3 unit(s)
Garlic Clove
50 grams
Harissa Paste
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
80 grams
Tenderstem® Broccoli
1 sachet(s)
Chermoula Spice Mix
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)
1 carton(s)
Butter Beans
120 grams
Sliced Mushrooms
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
1 tbsp
Olive Oil for the Garlic Bread
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and slice the red onion as thinly as you can.
Pop half the onion into a small bowl and add the cider vinegar. Add a pinch of salt, mix together and set aside to pickle.
Peel and grate the garlic (or use a garlic press).
In another small bowl, combine the harissa paste and honey (see pantry for amount).
Halve the ciabatta and lay on your board, cut-side up.
Spread over a third of the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
Heat a drizzle of oil in a medium saucepan on medium heat.
Once hot, add the remaining onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.
Meanwhile, halve any thick broccoli stems lengthways and pop onto one side of a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, pop the tray onto the middle shelf of your oven and roast until the broccoli is tender and crispy, 10-12 mins.
Once the onion has softened, stir in the chermoula and fry for 30 secs.
Next, stir in the cashew butter, water for the sauce (see pantry for amount) and the butter beans and their liquid. Stir well until the cashew butter has dissolved.
Bring to the boil, then lower the heat and simmer, 1-2 mins. Add a splash more water if needed.
Remove from the heat, then season with salt and pepper and cover to keep warm.
Heat a drizzle of oil in a medium frying pan on high heat.
When hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, pop the garlic ciabatta onto the other side of the broccoli tray and back into the oven to bake until golden, 4-5 mins.
Once the mushrooms are browned, add the remaining garlic and fry for another min. Season with salt and pepper and remove from the heat.
When everything's ready, share the beans between your serving bowls (reheat first if needed). Top with the broccoli, then spoon over the mushrooms.
Drizzle over the harissa honey (add less if you'd prefer things milder), then crumble over the Greek style cheese and top with the pickled onion.
Cut the garlic bread in half diagonally and serve on the side for dipping and scooping.
