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Practical Method to Homemade Perfect Cannellini bean purée with pickled mushrooms and pitta croutons

Hoping to eat Cannellini bean purée with pickled mushrooms and pitta croutons a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with clear instructions on producing a Cannellini bean purée with pickled mushrooms and pitta croutons like a famous chef made.

Cannellini bean purée with pickled mushrooms and pitta croutons

We hope you got insight from reading it, now let's go back to cannellini bean purée with pickled mushrooms and pitta croutons recipe. To cook cannellini bean purée with pickled mushrooms and pitta croutons you need 19 ingredients and 3 steps. Here is how you achieve it.

To prepare an unforgettable Cannellini bean purée with pickled mushrooms and pitta croutons, below are the ingridients required:

  1. Provide 250 g of cannellini beans cans.
  2. Get 50 g of tahini.
  3. You need 100 ml of olive oil.
  4. Use 1 of garlic clove, crushed.
  5. Prepare 2 tbsp of lemon juice.
  6. You need 3 tbsp of sunflower oil.
  7. You need 2 of pitta breads, torn into 3cm pieces (120g).
  8. Use of salt and white pepper.
  9. Take 1 tbsp of chopped parsley, to garnish.
  10. Take of Pickled mushrooms.
  11. Use 2 tbsp of caster sugar.
  12. Use 160 ml of cider vinegar.
  13. Prepare 1 tbsp of brown miso.
  14. You need 80 g of button mushrooms, washed, dried and cut into 5mm slices.
  15. Prepare 1/2 of medium red onion, very thinly sliced into pinwheels (60g).
  16. Prepare 1/2 tsp of black peppercorns.
  17. Use 1/2 tsp of red peppercorns.
  18. Take 1/2 tsp of allspice berries (pimento).
  19. Get 3 of bay leaves.

After preparing the ingridients, next you are good to prepare your tasty Cannellini bean purée with pickled mushrooms and pitta croutons by following the instructions below:

  1. Prepare pickle day before. Place sugar, vinegar, miso and 180ml water in a medium saucepan with one 1 teaspoon of salt. Bring to boil, pour into heatproof, non-reactive bowl containing the mushrooms, onion, both types of peppercorn, allspice and bay leaves. Leave to cool, cover and refrigerate overnight..
  2. Drain the beans, put in a food processor, along with the tahini, 4 tablespoons of the olive oil, the garlic, lemon juice, 3/4 teaspoons of salt and 1/2 teaspoon of white pepper. Blitz well until a very smooth paste has formed and set aside. Once ready to serve, add a little cooking liquid if you need to get a soft and fluffy consistency..
  3. Pour the remaining 40ml of olive oil and all of the sunflower oil into a frying pan and place on a high heat. When hot, add the pitta and fry for about 3 minutes, shaking the pan from time to time until golden and crisp all over. Transfer to a colander lined with kitchen paper sprinkle with a pink of salt.

Serve this as a flavorful side dish with any kind of meat or as a dip with toasted bread or crackers. This luscious puréed bean soup is like many served throughout Italy. These beans are excellent source of fiber, folate, iron and magnesium and are staple in French, Italian and Spanish cuisine. Silky texture and nutty flavor makes them a go to bean for pasta dishes, salads, soups and more. Salt and freshly ground black pepper.

Recipe : Cannellini bean purée with pickled mushrooms and pitta croutons

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