My mother-in-law tried out this recipe from Mark Bittman and loved it. All I had to do was remove the oil to make it healthy. It is delicious with or without the piece of bread. Will be making this one again! Kid approved!
Ingredients
1 1/2 pounds fresh mushrooms
2 cups cooked white beans
1 tablespoon garlic, minced
1 teaspoon dried rosemary or thyme
Water, 1/2 cup + 1/4 cup
Salt & pepper to taste
Whole-grain toast
Directions
Heat mushrooms in large skillet, cooking until tender. Add small amounts of water as needed to prevent mushrooms from sticking to pan. Purée beans in a blender with 1/2 cup water until smooth. Once mushrooms are tender, add garlic and dried herbs with 1/4 cup water. Let bubble and evaporate down (about 1 minute). Add beans and stir mixture together until warm. Add small amounts of water if needed to keep from sticking to pan. Add salt & pepper to taste. Serve warm.
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