Mushroom Bean Spread Recipe
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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.