This dish was an experimentation of textures from a classic, earthy combination, mushroom & tarragon with beans. Oyster mushrooms roast well as they don't retain a lot of water, like portobello. The bean puree infused with tarragon and garlic provides a rich undertone for the roasted mushrooms. Finally, the addition of the basil and olive oil drizzle adds zip.
Ingredients (serves 2)
Roasted Oyster Mushrooms 8oz (substitute with Shiitake , Chanterelle, Maitake)
8oz Cannellini beans
4 oz vegetable broth (reserve a little in case the bean puree is too thick)
2 Tbsp Fresh Tarragon leaves
2 cloves garlic
Basil Puree
.5 oz basil leaves (8-10 leaves)
3 Tbsp Olive Oil
1/4 Lemon juice
Salt
Black Pepper
Steps - Bean Puree
Roast the 2 cloves of garlic at 375 degrees (wrapped in foil, with a drizzle of olive oil)
If using canned beans, strain and add to a saucepan with the vegetable broth, on medium heat. Add 1 tsp of olive oil, 1tsp of salt and some black pepper..
After about 7 minutes remove from heat.
Add the beans, vegetable broth and the roasted garlic to the blender. (make sure the beans aren't still very hot in case of spillage and splash). Puree until smooth, like a gravy, and not mashed potatoes).
If you need to keep it warm while roasting the mushrooms, add it back to the saucepan and keep on low heat.
Steps - Basil Drizzle
In a small blender, add basil, olive oil, lemon juice, salt and black pepper and blend until thickened. If it's not blending, you may need to add more leaves and olive oil to get the emulsification going. Taste and add more salt and lemon juice as desired.
Mushrooms
To prepare the mushrooms, chop off any of the root parts of the stems, and rub off any dirt with a wet paper towel. If running them underwater, make sure they're completely dry before cooking.
Simply Roast the mushrooms at 425 degrees, no olive oil or salt required.
Serve
In a wide set, shallow bowl, add the bean puree, then the mushrooms, and finally top with the basil drizzle and a teaspoon of olive oil.
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