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Roasted Mushrooms on White Bean Puree
Serve with garlic bread, fresh chapati or baked chapati for a "chip-dip" experience.
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1/4 kg oyster mushrooms
1 cup thin zucchini slices
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
4 garlic cloves, minced and divided
4 ounces fresh mozzarella cheese, thinly sliced
2 teaspoons chopped fresh oregano
2 tomatoes, seeded and chopped
1/2 cup fat-free milk
1/4 teaspoon black pepper
1/8 teaspoon white pepper
2 (14.5-ounce) cans unsalted Great Northern beans, rinsed and drained
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
Preheat oven to 425°.
Combine mushrooms, zucchini, and 1 tablespoon oil. Set zucchini aside.
Arrange mushrooms, gill sides down, in a single layer on a jelly-roll pan.
Bake at 425° for 4 minutes. Turn mushrooms over; sprinkle with 1/8 teaspoon salt and 2 garlic cloves. Carefully layer zucchini slices over mushrooms.
Bake at 425° for 6 minutes. Top evenly with cheese. Bake 2 minutes or until cheese melts.
Combine remaining 1 tablespoon oil, 1/8 teaspoon salt, oregano, and tomatoes. Combine remaining 1/4 teaspoon salt, remaining 2 garlic cloves, milk, peppers, and beans in a saucepan. Bring to a boil; reduce heat, and simmer 3 minutes.
Place mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid (to avoid splatters). Blend until smooth.
Add parsley and thyme; pulse 5 times or until well combined.
Divide puree among 4 plates. Arrange mushrooms over puree; top with tomato mixture.