Spicy mushrooms with bean mash

Ingredients:

• oyster mushrooms
• Brown Shimeji mushrooms

• 30g olive oil
• 1 red onion
• 1 red Romano pepper
• 50g garlic (about 10 cloves)

• 30g tomato paste
• 3 teaspoons Chipotle powder
• 3 teaspoons cumin powder
• 1 teaspoons coriander powder
• 0.25 teaspoon salt

• 700g white pre-cooked beans (cannellini, white kidney beans, butter beans, etc.)
• 0.25 teaspoon salt
• 40g lemon juice

Methods:

• Preheat a large pan with olive oil. Chop the mushrooms and fry them until golden.
• Chop the onion and the pepper into large chunks, peel the garlic cloves and chop big ones in half. Place all of these into a small pan with 30g of olive oil. Fry gently until garlic becomes golden on the outside.
• Meanwhile, prepare a small bowl with tomato paste, spices (Chipotle, cumin and coriander powder) and salt.
• Warm up the beans in the microwave. Add salt and 40g of lemon juice. Handblender into a mash. Taste and adjust salt and acidity (lemon juice).
• Once the garlic is looking ready, take the small pan off the heat. Add the contents of the tomato paste bowl and a tiny bit of water. Mix everything together, turn the heat back on and stir until the tomato paste develops a rust colour. Take off the heat, let it cool down for a bit, then handblender it into a paste.
• Mix the paste with the fried mushrooms. Taste and adjust salt and spiciness (chilli powder).
• Serve bean mash topped with spicy mushrooms.

Inspired by: Flavour cookbook by Yotam Ottolenghi.