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03 Feb, 2020

Crispy mushrooms with creamy cannellini beans, greens and griddled limes

Mushrooms are having a moment in our kitchen and they deserve to have a moment in yours too. Starting with this recipe for creamy cannellini beans topped with crispy mushrooms, dark leafy greens, toasted almonds and griddle limes to be squeezed at the table.



Frying pan
Food processor


400g tin of cannellini beans (240g drained weight)
2 limes
2 tbsp olive oil
1 clove of garlic, crushed
5 stalks of cavolo nero or other dark leafy green
3 spring onions
300g mixed mushrooms (we chose oyster and shiitake)
20g toasted flaked almonds
Salt and cracked black pepper


Serves 2

To make the creamy cannellini beans, put the drained cannellini beans, the juice of one lime, 1 tbsp of olive oil and the crushed garlic clove in the food processor. Pulse until smooth and season with a generous pinch of salt and lots of black pepper. Transfer to a saucepan and warm through over a low-medium heat.

Heat 1 tbsp oil over a medium-high heat and fry the mushrooms until golden brown and crispy, working in batches if necessary to ensure the mushrooms aren't overcrowded. Transfer to a plate lined with kitchen paper to drain any excess oil and keep warm.

Griddle the cavolo nero and spring onion in a large skillet pan until softened and slightly charred in places. Cut the remaining lime into wedges and, likewise, griddle until slightly charred in places.

Divide the warm cannellini bean mixture between two bowls then top with the crispy mushrooms, greens and toasted flaked almonds. Serve with the griddled lime wedges to squeeze at the table.