Mascarpone beanotto with oyster mushrooms and spinach

Mascarpone beanotto with oyster mushrooms and spinach

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Risotto has always been a hit in our family, especially during the autumn and winter months. But sometimes we prefer to cook completely grain-free dishes, and then these creamy beans hit the spot. We call it ‘beanotto’ because the wine flavours and the creamy consistency are very similar to a risotto. If you have pre-boiled or canned beans, this dish will be ready in 10 minutes.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g oyster mushrooms, sliced
120ml dry white wine
250g spinach, coarsely chopped
450g cooked white cannellini beans
120ml vegetable stock
60g mascarpone cheese
1/2 organic lemon, zested and juiced
handful thyme, leaves picked
sea salt
freshly ground pepper

Method

  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic. Sauté for a few minutes, stirring occasionally, until softened and golden.
  2. Add the mushrooms and fry for about a minute. Stir in the wine and spinach and simmer until the spinach has cooked down.
  3. Now add the beans and stock. Cook and stir for 3–4 minutes. Lower the heat and add the mascarpone cheese, lemon juice and thyme. Stir well, then taste and season with salt and pepper. Serve sprinkled with grated lemon zest.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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