Creamy tarragon and mushrooms beans
Garlic mushrooms with tarragon on a bed of creamy, cheesy butter beans. The perfect side dish (or main) to welcome early spring and to say goodbye to the winter. It’s warming and filling, yet the tarragon makes it light and fresh.
Recipe
Serves 2 people (main), 4 people (side dish)
Ingredients
500 gr of mushrooms, sliced
4 garlic cloves, minced
1 large shallot, minced
4 sprigs of fresh tarragon
olive oil
1 can (500gr) of butter beans or cannellini beans
water
100 gr of vegan parmesan, my fav brand here
salt and pepper
Instructions
Heat up a generous drizzle of olive oil in a frying pan over high heat. (Bottom of the pan should be covered.)
Add the sliced mushrooms and fry until golden for about 10 to 15 minutes.
Lower the heat and season with salt, pepper, 2 of the minced garlic cloves and the leaves of 2 sprigs of fresh tarragon.
Fry for 2 to 4 minutes before transferring to a bowl.
In the same pan add another generous drizzle of olive oil, the minced shallot and the remaining minced garlic.
Fry until transluscent and fragrant, then add the beans with the liquid from the can.
Add a splash of water so the beans are submerged.
Add the remaining sprigs of tarragon (whole) and leave to simmer for 15 to 20 minutes.
Towards the end you can smash a few beans with a fork to create a '“cream”.
Once the beans are creamy, add the parmesan and stir until incorporated.
Season with salt and pepper and serve with the fried mushrooms on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
