Vegan Butter Bean Mash with Sauteed Mushrooms & Chimichurri

Delicious Vegan Butter Bean Mash with stake-like Sauteed Mushrooms topped with homemade Chimichurri. A new protein-packed recipe for your week!

Vegan | Gluten-free | Soy-free

Today I’m sharing with you a protein and nutrient-packed recipe, that’s bound to be your new weekly favorite. An incredible Butter Bean Mash with Sauteed Mushrooms & Chimichurri, filled with flavor and an incredible contrast of textures.

This comforting and creamy recipe has multiple layers to it, however, it can all be done in under 40 minutes. In addition, this is one of the most inexpensive recipes you’ll ever encounter; canned butter beans typically go for under a dollar, and portobello mushrooms tend to be super accessible as well. This goes to show, that you don’t need to break the bank to eat nutritionally-packed recipes like this one. 

When you make it, take a picture and share your creation with me. If you are going to make it later, save this post on Pinterest! It would also be fantastic if you tell me how it went for you in the comments section; if you have questions or ideas you can also leave them there.

The making of: Butter Bean Mash with Sauteed Mushrooms & Chimichurri

As I mentioned above, this recipe has a couple of layers, 3 to be exact. So I’ll divide this section into 3, and that way you’ll be able to follow along easier. 

Chimichurri

Technically, this is the last step. However, I prefer to make the chimichurri first to give enough time for the flavors to meld together. First, to a food processor add the onion and garlic, and process until both are in small pieces. Then add the parsley, oregano, olive oil, red wine vinegar, lemon juice, and (optional) red pepper flakes. Process until smooth; then season with salt and pepper. Transfer the sauce to a sealed container and allow stand for at least 20 minutes before using, but it’s even better on the next day.

Mushrooms

While the chimichurri flavors are melding, start cooking the mushrooms. For this recipe, you can use the mushrooms whole, in half, or sliced, it will yield the same result flavorwise. In a small bowl, combine veggie broth, liquid aminos (sub for soy sauce or tamari), liquid smoke,  balsamic vinegar, and fresh thyme leaves; whisk together to create the marinade. Add olive oil to a medium size pan, turn the heat to medium, then add mushrooms. Lightly season mushrooms with salt and saute for about 3-5 minutes. Pour the marinade over the mushrooms, and season to taste with salt, pepper, cumin, garlic powder, onion powder, and paprika. Mix together, bring mixture to a boil, and then lower heat to simmer. Allow the mushrooms to cook for about 15-20 minutes, or until all the liquid has evaporated. 

Butter Bean Mash

While the mushrooms are cooking, prepare the mash. First, add water to a medium-sized pot, and bring to a boil. Then add the butter beans, and reduce the heat to a simmer. Cook until beans are soft and most of the water has been evaporated. Remove beans from the heat, and add vegan butter, seasonings, and parsley. Mash with a potato masher or with a fork, until completely smooth. If the mixture is too thick, feel free to add a little bit of water to loosen up.

Assembling

When all of the layers are ready, assemble your dish. First, serve the butter bean mash, add the mushrooms, and top with chimichurri sauce. ENJOY!

Notes:

• Leftovers? This dish is best when served freshly made, but you can keep leftovers in the fridge for about 2-3 days.
• You will make more chimichurri than you need; make sure to keep the rest in the fridge in a jar and save it to drizzle over any other dishes.
• Butter beans really work best for this recipe, however, you can substitute them for regular white beans or cannellini beans.

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Vegan Butter Bean Mash with Sauteed Mushrooms & Chimichurri

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chimichurri:

• ½  red onion, roughly chopped (sub for shallots)
• 3 cloves garlic, peeled
• 1 cup fresh parsley, stems removed
• ¼ cup fresh oregano, stems removed
• ½  cup extra virgin olive oil
• ¼  cup red wine vinegar
• Juice of ½ a fresh lemon
• 1 tsp salt
• 1tsp pepper
• Optional: ½  tsp red pepper flakes

Mushrooms:

• 500g baby portobello mushrooms (about 10)
• 2 tbsp olive oil
• ½ cup veggie broth
• 2 tbsp liquid aminos (sub for soy sauce or tamari)
• 1 tbsp liquid smoke
• ⅓  cup balsamic vinegar
• 1 tbsp fresh thyme leaves, plus extra for garnish
• Spices to taste: salt, pepper, cumin, garlic powder, onion powder, paprika

Butter Bean Mash:

• ¼ cup water
• 2 (13 oz) cans of butter beans
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp paprika
• 1 tbsp vegan butter
• ½ tbsp parsley flakes, plus more to garnish

Procedure

Chimichurri

1. First, to a food processor add the onion and garlic, process until both are in small pieces.
2. Then add the parsley, oregano, olive oil, red wine vinegar, lemon juice, and (optional) red pepper flakes. Process until smooth; then season with salt and pepper. 
3. Transfer the sauce to a sealed container (ie. jar) and allow stand for at least 20 minutes before using, but it’s even better the next day.

Mushrooms

1. In a small bowl, combine veggie broth, liquid aminos (sub for soy sauce or tamari), liquid smoke,  balsamic vinegar, and fresh thyme leaves; whisk together to create the marinade. 
2. Add olive oil to a medium size pan, turn the heat to medium, then add mushrooms. For this recipe, you can use the mushrooms whole, in half, or sliced, it will yield the same result flavorwise. 
3. Lightly season mushrooms with salt and saute for about 3-5 minutes. 
4. Pour the marinade over the mushrooms, and season to taste with salt, pepper, cumin, garlic powder, onion powder, and paprika. Mix together, bring mixture to a boil, and then lower heat to simmer. 
5. Allow the mushrooms to cook for about 15-20 minutes, or until all the liquid has evaporated. 
6. When ready, remove from heat.

Butter Bean Mash

1. While the mushrooms are cooking, prepare the mash. First, add water to a medium-sized pot, and bring to a boil. 
2. Then add the butter beans, and reduce the heat to a simmer. Cook until beans are soft and most of the water has been evaporated. 
3. Remove beans from the heat, and add vegan butter, seasonings, and parsley. 
4. Mash with a potato masher or with a fork, until completely smooth. If the mixture is too thick, feel free to add a little bit of water to loosen it up.

Assembling

1. When all of the layers are ready, assemble your dish. 
2. First, serve the butter bean mash, then add the mushrooms and top with chimichurri sauce. ENJOY!

 

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Check out my other mushroom recipes

• SUNDRIED TOMATO PASTA WITH CHIANTI MUSHROOMS
• MUSHROOMS IN RED WINE SAUCE
• VEGAN STUFFED MUSHROOMS