by Tania Sheff · This post may contain affiliate links
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Here is a quick recipe of amazing and yummy mushroom and white bean spread. Adda spoonful on toasted bread and then top it off with a slice of cucumber or your favorite cheese and you’ve got yourself a delicious treat. Let’s start cooking!
For this recipe, I used white button mushrooms, but I imagine that portobello, cremini or a combination of wild mushrooms will do the job too.
I remember we used to go mushroom picking with all our family when I was a kid. Scavenging Ukrainian forests for all kinds of edible fungi was one of my most loved activities. And there were so many kinds!It may sound strange to some of you, but it was indeed a lot of fun, and these mushrooms had amazing flavors. We also used to go blackberry and blueberry picking in the woods, and that was even more exciting because you get to eat them while picking! Oh, the simple joys of childhood…
MUSHROOM AND WHITE BEAN SPREAD
Tania Sheff
This is a quick recipe of delicious Mushroom and White Bean Spread. Adda spoonful on toasted bread and then top it off with a slice of cucumber or your favorite cheese and you’ve got yourself a delicious treat
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 1 cups
Calories 747 kcal
Ingredients
- 1 large onion chopped
- 3 large garlic cloves chopped
- 4 tbsp olive oil
- 16 oz roughly chopped button mushrooms
- 16 oz cooked cannellini beans
- ¼ tsp dried Italian herbs
- to taste salt and pepper
Instructions
In a large saucepan, saute onion and garlic with olive oil on medium heat for 5 minutes.
Increase the heat to high, add mushrooms and cook for about 15 minutes, until the liquid is completely evaporated and the mushrooms start turning brown. Season the mushrooms with salt, pepper and Italian herbs. Reserve some of the fried mushrooms for later to garnish the spread. (If following the above proportions, you should reserve about ⅓ of a cup).
Place the rest of the mushrooms and cannellini beans into a food processor and pulse for a few seconds until the mixture looks smooth, but still a little chunky.
Transfer the spread onto a plate and top with the reserved mushrooms.
Notes
Nutrition
Calories: 747kcalCarbohydrates: 100gProtein: 41gFat: 29gSaturated Fat: 4gSodium: 1005mgPotassium: 1697mgFiber: 28gSugar: 15gVitamin C: 23.4mgCalcium: 337mgIron: 12.4mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!
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Reader Interactions
Comments
Susan VHF says
Just curious about the calorie and carb count. 798 calories and 98 g of carbs per servings seems extremely high for something that is primarily mushrooms and beans. Is this actually correct?
Reply
Tania says
Hi Susan! I just double-checked my recipe card and recalculated nutrition info. Please note, one serving is the whole amount, so the calories indicated are for the whole thing. Thanks!
Reply
Tomas says
Hi Tania, I was looking how to combine the last batch of tasty Greek mountain beans from my garden and half of big birch bolete in my fridge, and I think your recipe is just perfect, I always prefer simple recipes, somehow I feel you can taste ingredients better. But I reply mostly because I got a bit nostalgic when reading about picking mushrooms in your childhood. I come from similar Czech culture, and I absolutely loved going to the woods to search mushrooms, when I was a kid. I did not like the blueberry picking so much, because mum wanted me to gather certain amount, and I preferred to put them into my mouth, but that is another story. I live in Holland now, how different culture. Actually, there was woman who stopped me, when she saw me bringing this birch bolete home, and she said that I could not do that, because all the mushrooms in Holland are not protected. I have found out, that it is not as hot as she said, but it shows definitely very different cultural attitude. Anyway, take care, find some time to do wild mushroom and berry gathering 😉
Reply
Tania says
Thank you so much, Tomas! I absolutely agree with you that simple recipes taste best, since the flavors don't compete so much.
Our family was also blueberry and blackberry picking in the woods, and it was so hard to fill out those jars. And blackberry bushes were scratching my legs so bad. Nonetheless, I enjoyed every single minute and those are priceless memories...Reply
Carol says
Yummy! Trying to cut back on fats like mayo and butter. Just had this spread on toasted multi-grain bread and it was sublime. Thanks for this wonderful recipe. It's a keeper. I found your recipe on Yummly.
Reply
Tania says
Thank you so much, Carol!!!! You just made my day with this comment!!! Stay healthy!
Reply
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