Jamie Oliver’s “Ultimate Mushroom Bruschetta” from Jamie at Home was one of my first inspirations more than a decade ago. I still make a version of it all the time, and the combination of mushrooms, garlic, thyme, chilli and lemon is a kitchen staple for me.
This recipe riffs on those classic flavours to create a satisfying plant-based meal. A bright, lemony butter bean mash provides a creamy base for garlicky sautéed mushrooms and kale, while crunchy, nutty breadcrumbs flavoured with thyme and chilli add texture and a spicy lift. Each component works well on its own, but together they make a truly memorable weeknight dish.
Must I use portobello mushrooms?
Portobello mushrooms are simply mature button mushrooms (Agaricus bisporus) whose caps have grown larger and whose gills are exposed. I use portobellos here because they have a dense, meaty texture that holds up well in the pan.
If you can’t find portobellos, regular mushrooms work fine—slice or keep them whole depending on size. The dish will still be delicious.
What about a substitute for kale?
I prefer black (Tuscan) kale for this recipe: it stands up to cooking without becoming limp and keeps a pleasant texture. Curly kale is also a good choice.
If you’d rather, baby spinach or chard can be used, but they wilt more quickly and deliver a softer mouthfeel. Use whatever leafy green you enjoy.
Butter bean mash
Unlike mashed potatoes, pureed beans blend smoothly in a food processor without becoming gluey. Butter beans (lima beans) have less starch and more protein than potatoes, so they give a silky, light mash when combined with olive oil and lemon.
Simply purée cooked butter beans with extra virgin olive oil, lemon juice and zest, salt and a little water until you have a creamy, lemony mash ready in minutes.
Butter bean mash ingredients
- Tinned or homecooked butter beans, rinsed and drained
- Extra virgin olive oil
- Lemon juice and zest
- Salt
- Water to loosen the mash
Butter bean mash recipe
Place drained butter beans in a food processor with olive oil, lemon juice, lemon zest, a pinch of salt and a little cold water. For a guideline, use about 2 teaspoons of olive oil and 2 teaspoons lemon juice per cup of beans, plus 1 tablespoon of water and ⅓ teaspoon salt per cup. Blitz until smooth, scraping the sides as needed. Adjust seasoning and consistency with more lemon, oil or water to taste.
Do canned butter beans need to be cooked?
No—tinned butter beans are already cooked and ready to use. You may choose to warm them depending on the recipe.
Can I freeze butter bean mash?
Yes. Store the mash in a sealed container and freeze for up to a month. Thaw and gently reheat before serving.
Should you drain canned butter beans?
For this mash I recommend draining and rinsing the beans to keep the texture light. Save the drained liquid (aquafaba) if you want to use it later as a vegan egg-white substitute.
Getting ahead
This meal is ideal for preparing components in advance.
Making the crunchy breadcrumbs in advance
Tear stale sourdough or ciabatta into chunks and blitz in a food processor to coarse crumbs. Add almonds and thyme, pulse to combine, then pan-fry the mixture in olive oil for about 5 minutes until it smells toasted. Stir in chilli flakes and salt for the last 30 seconds. Cool completely and store in a paper-towel-lined, sealed container in the fridge; the crumbs will keep crisp for several days. No processor? Tear the bread by hand and chop the almonds finely.
Making the butter bean mash in advance
Purée the mash and store it in a sealed container in the fridge for up to 3 days or freeze for longer. Reheat gently before serving.
Making the sautéed mushrooms and kale in advance
You can cook the mushrooms ahead and finish with garlic and kale just before serving for the best texture. If you prefer to roast the mushrooms, rub slices with olive oil and roast at 390 °F (200 °C) for about 40 minutes, then refrigerate until needed. The final kale is best wilted fresh to avoid overcooking, but you can reheat the fully cooked mix if convenience is your priority.
Serving suggestions
The dish is a complete plant-based meal, but you can add extras if you like: a poached, soft-boiled or fried egg for non-vegan diners; a dollop of crème fraîche, vegan yoghurt or labneh; or sliced avocado when in season. For a gluten-free version, skip the breadcrumbs and serve with toasted, spiced almonds for crunch.
It’s the contrast of creamy lemony mash, garlicky mushrooms, earthy kale and the spicy crunchy crumb that really makes this plate sing.
Butter Bean Mash with Sauteed Mushroom & Kale
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Equipment
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Food processor – see notes for alternatives
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Large frying pan
Ingredients
Spicy Bread Crumbs
- 2 cups sourdough or ciabatta, torn in chunks (about 2 thick slices)
- ¾ cup almonds
- 8 sprigs thyme, leaves stripped (or 2 tsp dried)
- 2 tablespoons olive oil
- ½ teaspoon chilli flakes (adjust to taste)
- ½ teaspoon ground sea salt
Lemony Butter Bean Mash
- 3 cups cooked and drained butter beans (about two 14-oz / 400 g cans)
- 2 tablespoons extra virgin olive oil, plus extra for dressing
- 1 large lemon, juice and zest separated
- ¼ cup cold water
- 1 teaspoon ground salt
Garlicky Mushrooms & Kale
- Olive oil for frying
- 8 medium to large portobello mushrooms, sliced thickly
- 5 garlic cloves, smashed and sliced
- 2 teaspoons cumin seeds
- 1 large bunch kale, destemmed and roughly torn
- Black pepper to taste
Instructions
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Place torn bread in a food processor and pulse until crumbs are roughly almond-sized. Add the almonds and most of the thyme (reserve a little for serving), pulse to a coarse crumb.
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Heat a large heavy frying pan over medium-high, add 2 tablespoons olive oil and the breadcrumb mix. Cook, stirring often, until toasted and fragrant, about 5 minutes. Add chilli flakes and salt for the last 30 seconds. Transfer to a paper-towel-lined plate to cool completely.
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Rinse the food processor and add drained beans with 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, ¼ cup cold water and 1 tsp salt. Blitz to a smooth mash, scraping down the sides. Mix remaining lemon juice and zest with a splash of olive oil and a pinch of salt for a simple dressing; set aside.
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Wipe the pan clean. Warm on high, add a few glugs of olive oil and cook the mushrooms in two batches with 1 tsp cumin seeds in each batch. Cook until they colour and release moisture, about 5 minutes per batch. Combine the mushrooms in the pan with the garlic and 1 tsp salt; cook until the garlic is golden and fragrant.
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Add the kale (in batches if needed), season with more salt and a grind of black pepper, and cook until the kale is wilted and the mixture smells delicious.
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Warm the butter bean mash in a saucepan over medium-low, stirring often, for about 5 minutes.
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Divide the mash between four bowls or plates. Top with the sautéed mushrooms and kale, sprinkle the crunchy breadcrumbs and reserved thyme leaves over the top, drizzle with the lemon dressing and serve.
Notes
- If your pan isn’t large enough, roast the mushrooms on a baking tray at 390 °F (200 °C) for 40 minutes and then combine with garlic and kale in the pan.
- No food processor? Tear the bread by hand, chop the almonds with a knife and roughly mash the beans with a fork.
- This is a great dish for guests: most components can be prepared in advance and finished quickly before serving. The recipe serves four with a side salad; increase quantities for larger appetites or add a poached egg and avocado slices if desired.
- Leftover butter bean mash keeps in an airtight container in the fridge for up to 3 days and can be reheated gently.
Try more plant-based recipes:
- Middle-Eastern cauliflower with tahini sauce
- Easy baked falafel (with canned chickpeas)
- Bulgur wheat salad with green tahini sauce
- Kale, quinoa and chickpea salad