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Dinner recipe

Smoky Mushroom Butter Bean Mash Bowls with Lemon and Parsley

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Garlicky mushrooms and spinach over lemony butter bean mash with parsley and roasted carrots.

Start planningStart cookingIngredients
60 min310 kcal4 base servingsDinnerVeganGluten FreeFamily Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: butter beans, mushrooms, carrots, baby spinach

Dietary fit: Vegan, Vegetarian, Gluten-free, Dairy-free

Serving tip: Cool leftovers in shallow portions and refrigerate within1–2hours at0–5°C. Use within48hours or the earlier ingredient use-by limit. Reheat only once until steaming hot throughout.

Mushroom Butter Bean Mash Bowls plated and ready to serve.

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Ingredients

What you need

  • 720g butter beans
  • 500g chestnut mushrooms
  • 500g carrots
  • 150g baby spinach
  • 1 red onion
  • 4 cloves garlic
  • 1 lemon
  • 20g parsley
  • 1 tsp smoked paprika
  • 2 tsp dried thyme
  • 45ml olive oil
  • 150ml water

You'll also need

35x25cm shallow roasting tray, 28cm frying pan, 3l saucepan, potato masher, colander, knife and board, scales and measuring jug

Method

Step by step

Up to 8 clear steps
  1. Mushroom Butter Bean Mash Bowls cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat separate batches of no more than four using each batch’s share of the displayed ingredients. Keep pan loads and dimensions fixed and allow extra time. Heat the oven to 220°C conventional /200°C fan. Cut carrots into batons 1cm thick, slice mushrooms 5mm thick, finely slice onion, crush garlic and chop parsley. Drain and rinse the cooked butter beans to the displayed weight. Measure 2g lemon zest and 15ml juice, then cut the remaining fruit into wedges.

  2. Mushroom Butter Bean Mash Bowls cooking step 2: Roast the carrots.
    Step 2

    Roast carrots

    Toss all carrots with 15ml oil and all paprika. Spread on a 35×25cm tray in one layer and roast 25–30 minutes, turning halfway, until tender with browned edges.

    30 min
  3. Mushroom Butter Bean Mash Bowls cooking step 3: Brown the mushrooms.
    Step 3

    Brown mushrooms in batches

    Divide the mushrooms into two equal batches, no more than 250g per batch. Divide 10ml oil between them before cooking. Heat a 28cm frying pan over medium-high heat and fry each batch for 8–10 minutes until released water evaporates and edges brown; transfer each to a bowl.

    10 min
  4. Mushroom Butter Bean Mash Bowls cooking step 4: Make the butter bean mash.
    Step 4

    Warm and mash beans

    Meanwhile put all butter beans, 100ml water, 15ml oil, half the garlic and all measured zest into a 3l saucepan. Heat gently for 5–7 minutes, stirring, until hot throughout, then roughly mash. Stir in all measured lemon juice. If too stiff to spoon, add up to the remaining 50ml water a little at a time; discard unused water. Keep covered over the lowest heat, stirring occasionally.

    7 min
  5. Mushroom Butter Bean Mash Bowls cooking step 5: Finish the mushrooms.
    Step 5

    Finish mushrooms and greens

    Heat the remaining 5ml oil in the mushroom pan and cook the onion over medium heat for 5–7 minutes, stirring, until it softens. Return the cooked mushrooms and their juices. Add remaining garlic and all thyme for 1 minute, then fold in all spinach for 2–3 minutes until wilted and hot. The mushrooms soften slightly in the vegetable juices.

    3 min
  6. Mushroom Butter Bean Mash Bowls cooking step 6: Assemble the bowls.
    Step 6

    Serve

    Divide all warm mash, mushrooms, spinach and carrots equally between serving bowls. Scatter all parsley and serve with all prepared lemon wedges.