CookEat Recipe
Mushroom and Cannellini Sauce
Cannellini beans are soaked and fully cooked from dry, then cooled and blended with raw button mushrooms. Rosemary, dried oregano and a little garlic season the thick bean sauce, with red wine vinegar cutting through it.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending; the remaining 3500 ml is for the soaking and cooking steps below.
Step 2
Use 120 g of dry cannellini beans, weighed before soaking or cooking. Pick over and rinse.
Step 3
Soak the cannellini beans in 1500 ml of the cooking water for 8 hours in the refrigerator. Drain, discard this water and rinse. Put them in a saucepan with a fresh 1500 ml of the water, keeping 500 ml aside to top up during cooking.
Step 4
Bring to a full rolling boil and boil for 10 minutes; then simmer for 90–120 minutes, until every bean crushes easily with a fork, adding the reserved cooking water if needed to keep them submerged. Follow any longer packet directions. Drain well and discard the cooking liquid and unused top-up water. Add acidic ingredients only after this cooking is complete.
Step 5
While the pulses simmer, prepare and cook the other components in the steps below. Keep the prepared raw ingredients refrigerated until needed; if cooked components are ready early, cool them promptly and refrigerate.
Step 6
Use fresh cultivated button mushrooms, trim the stem ends and slice thinly. Peel and finely mince garlic. Strip rosemary leaves from the woody stems and chop finely before measuring. Use dried oregano leaves, measured without packing.
Step 7
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 8
Combine the prepared mushrooms, cannellini beans, chopped rosemary leaves, dried oregano, red wine vinegar, garlic in a blender with all the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 9
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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