Mushroom Bean Spread

Mushroom Bean Spread Recipe

By Veegs


2 packs (0.88 ounces, or 25 g, each) dried mushroom mix of choice

2 cups (470 ml) vegetable broth, boiling 1 tablespoon (15 ml) toasted sesame oil

4 cloves garlic, grated, or pressed

2 tablespoons (8 g) sun-dried tomato halves

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1½ cups (246 g) cooked chickpeas or (266 g) cannellini beans

¼ cup (64 g) tahini

1 tablespoon (15 ml) olive oil

2 tablespoons (30 ml) liquid from jar of capers

2 tablespoons (30 ml) fresh lemon juice

2 teaspoons onion powder

2 tablespoons (18 g) capers, drained and minced

Salt and pepper


1Quickly rinse the dried mushrooms and place them in a medium bowl. Add the broth on top and soak for 20 minutes.

2Gently squeeze the liquid out of the mush-rooms, without discarding it. It will be used when processing the spread and the leftovers can be stored in an airtight container in the refrigerator for up to 1 week to replace vegetable broth in any recipe.

3Heat the oil in a large skillet on medium-high. Add the garlic, sun-dried tomatoes, mushrooms, oregano, and red pepper flakes. Lower the heat to medium and cook until lightly browned and fragrant, about 6 minutes, stirring occasionally.

4Place the cooked mushrooms, chickpeas or cannellini beans, tahini, olive oil, caper liquid, lemon juice, and onion powder in a food processor. Process until slightly chunky. Add the capers and pulse a few times until the capers are mixed throughout the spread.

5Add the mushroom-soaking broth as needed if the spread is too thick for your taste, 1 tablespoon (15 ml) at a time. Adjust the seasonings to taste.

6Place in an airtight container in the refrigerator for at least 3 hours or overnight to let the flavors meld. Store leftovers in the refrigerator up to 4 days. Add additional mushroom-soaking broth if the spread is too thick for your taste after refrigeration, stirring to thoroughly combine.

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