Slow-Cooked Harissa Mushrooms with Butterbean Dip
Mushrooms are slowly cooked with garlic, onions and harissa and served on-top of a garlicky butterbean dip.
It always amazes me how some dishes just work! This is one of those dishes and what is even more extraordinary is how so little ingredients can just sing together.
Homemade harissa paste
Harissa, a spicy Middle Eastern dip made with chillies and red peppers is such a great way to add smoky flavour to your food. I always have a jar handy in my fridge, making your own is super easy and un’faffy’, here is my recipe for a EASY homemade harissa paste.
Alternatively you can try to source Belazu’s Rose Harissa which I get from Olive Branch Deli in Cape Town or online.
A note on mushrooms
In this recipe I used the large portabellini mushrooms but oyster would work well too.
Recipes substitutes
You can use any beans you have, chickpeas or cannelini will all work well, although, I feel that butterbeans or cannelini makes a ‘smoother’ hummus/mash. Use parsley if you don’t like coriander.
Serving suggestions
Perfect served with my SuperSeed High-Fibre Crackers
Slow-Cooked Harissa Mushrooms with Butterbean Hummus
Equipment
- NutriBullet (or high speed food processor)
- Ovenproof casserole dish with a lid
Ingredients
- 6 tablespoons extra virgin olive oil
- 300 g large portabellini mushrooms about 6 large
- 10 garlic cloves
- 2 red onions sliced
- 3 tablespoons harissa paste
- 1 x 400g tin butterbeans drained
- coriander leaves chopped to serve
- 4 tablespoons mixed salted nuts roughly chopped (opt)
- pinch smoked paprika or Turkish pepper as a garnish (opt)
Instructions
- Preheat the oven to 180c
- Add the mushrooms, olive oil, garlic, onions and 2 tablespoons harissa to a ovenproof casserole (one with a lid), heat the casserole on the hob until you hear a sizzle, season with 1 teaspoon salt and a good pinch of pepper - roast in the oven, lidded for 40-50 minutes or until the mushrooms are soft and the garlic and onions are oozy. Remove and slice the mushrooms roughly into bitesized chunks.
- To make the butterbean dip, add half the roast garlic cloves to the NutriBullet bowl along with the butterbeans. Add the remaining harissa (1 tbsp), 3 tablespoons water (or bean cooking liquid) and 3 tablespoons olive oil, season generously with salt and pepper. Whizz until super smooth, taste and adjust the seasoning.
- To serve, spread the hummus to a pretty bowl, top with the confit oozy mushrooms, mushrooms, any pan sauces, toasted nuts and the remaining roasted garlic cloves. Sprinkle with paprika (if using), chopped coriander and a final drizzle olive oil. Enjoy!