Shroomy Beans with Oyster & King Trumpet Mushrooms
Crispy oyster and meaty king trumpet mushrooms, garlicky aromatics, and umami pastes simmered with canned beans and chickpeas in their own liquid until saucy, then finished with lemon and piled on toasty bread. A flexible one-pan vegan dinner in 35 minutes.
Equipment
- Large skillet
Ingredients
Aromatics + mushrooms
- 2 tablespoon olive oil
- 1 onion diced, or 2 shallots
- 4 cloves garlic minced
- 8 oz king trumpet mushrooms 225 g, sliced into ½-inch coins
- 8 oz oyster mushrooms 225 g, torn into bite-size clusters
Spices (use what you like)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme or oregano
- ¼ teaspoon chili flakes optional
- black pepper to taste
Tasty pastes
- 1 tablespoon tomato paste
- 1 tablespoon white miso
- 1 teaspoon Better Than Bouillon Vegetable, No Chicken, or Mushroom (vegan)
Legumes + finish
- 1 can butter beans or cannellini 15 oz / 425 g, with liquid
- 1 can chickpeas 15 oz / 425 g, with liquid
- 1 lemon zest and juice
- fresh parsley or cilantro optional, for garnish
To serve
- 4 thick slices crusty bread or sourdough toasted and rubbed with a cut garlic clove
Instructions
- Heat the olive oil in a large skillet over medium heat. Cook the onion with a pinch of salt for 4 to 5 minutes until soft. Add the garlic and cook 1 minute.
- Increase heat to medium-high. Add the king trumpet coins, then the oyster mushrooms, in an even layer and let them brown before stirring. Cook 6 to 8 minutes until golden and the liquid has evaporated.
- Add the spices and stir 30 seconds until fragrant.
- Push the mushrooms aside, add the tomato paste, miso, and bouillon to the pan, and fry 1 minute. Stir everything together.
- Pour in the beans and chickpeas with their liquid. Simmer 8 to 10 minutes, stirring and mashing a few beans, until thick and saucy. Add a splash of water if needed.
- Turn off the heat. Stir in the lemon zest and juice, then taste and adjust salt and pepper.
- Toast the bread, rub with a cut garlic clove, and spoon the shroomy beans over the top. Finish with fresh herbs and a drizzle of olive oil.
Notes
The formula: mushrooms (or any produce) + aromatics + spices + a tasty paste + canned legumes with their liquid + lemon + toasty bread. Swap freely.
Salt check: Miso, bouillon, and canned bean liquid are salty, so taste before adding more. Use low-sodium beans if you prefer.
Brown the mushrooms: Don't crowd or stir too often, or they'll steam.
Storage: Refrigerate up to 4 days or freeze up to 3 months. Brighten leftovers with fresh lemon.