These miso mushroom butter beans are a creamy and umami dish that will help you incorporate more beans into your diet this year! The blended cashews, butter beans and miso give it a rich creaminess, along with shallots, mushrooms, kale and cilantro. It comes together in under 30 minutes and is best enjoyed with orzo, toasted bread, or my homemade naan (check out the recipe here!). It serves 2 hungry people (with large servings) or 2 less hungry people with some leftovers for lunch.
Prep time: 5-10 minutes
Cook time: 20 minutes
Servings: 2-3
Ingredients
- 1 tbsp olive oil (see notes for oil-free)
- 1 shallot
- 4 cloves of garlic
- 250-300g mushrooms (cremini, white or portobello)
- 2 cans of butter beans (400mL each), set 2/3 cup aside
- 2-3 large leaves of kale
- 1/2 cup chopped cilantro
Miso Sauce
- 1/2 cup roasted unsalted cashews
- 2 tbsp white miso paste
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1/2 lemon (about 1 1/2 tbsp of lemon juice)
- 1/2 tsp garlic powder
- 1/4 cup nutritional yeast
- 1 cup water
- Orzo or bread to serve
Equipment
- Frying pan or pot
- Blender
Instructions
- If making orzo or another grain, boil water and cook according to package directions.
- Dice a shallot, peel and mince garlic cloves and chop mushrooms.
- To a frying pan or pot on medium heat, add the olive oil and diced shallots and stir often, until translucent.
- Add the minced garlic, then stir well. After a couple minutes, add the chopped mushrooms, continuing to stir often.
- Wash and chop kale and cilantro.
- Drain and rinse two cans of butter beans. Set aside 2/3 cup of butter beans, which will be blended into the miso sauce.
- Add cashews, 2/3 cup butter beans, miso paste, maple syrup, Dijon mustard, lemon juice, garlic powder, nutritional yeast and water to a blender and blend until smooth and creamy.
- Add butter beans, kale, half of the chopped cilantro (saving the other half to serve) and the miso sauce to the pan with the sautéed mushrooms.
- Let simmer for a few minutes, stirring occasionally, until it thickens (adding a bit more water to loosen if it thickens too much).
- Remove from heat then serve with orzo, toasted bread or homemade naan, top with the remaining chopped cilantro and enjoy!
Notes
*For an oil-free version, omit olive oil and use a bit of water or vegetable stock in a good non-stick pan to fry the shallot.
*I love serving this with a batch of homemade naan – check out the recipe here!
*Depending on the strength of your blender, you may need to soak cashews in boiling water before blending. I find the best blender for cashews is a bullet blender!
18 Responses
How would you make this nut free?
Hi Monica,
While I haven’t yet tested it with this particular recipe, sunflower seeds tend to be a great cashew substitute! I would recommend swapping out the 1/2 cup cashews for 1/4 cup sunflower seeds and about 1/4 cup extra butter beans.
Curious to hear how it is! And if I test a nut-free version, I will let you know!
Warmly,
Mina
I made this today – and must say it was so delicious. A couple of substitutes – no butter beans to be found and so I used great northern beans and no cilantro in the garden, so used handful of lemon verbena, basil and sage. For the sauce, I also substituted red miso for the white miso – but less than suggested. I also had to add a lot more lime juice to the sauce as it was over sweetened with the maple syrup. This is a true winner of a recipe!
Hi Katherine,
I’m so happy to hear that you made and enjoyed this recipe, and sounds like the substitutions were a hit! 🙂
Warmly,
Mina
Any tips for cashew substitutes? This dish looks delish but I’m allergic to nuts, any successes out there to recommend?
Hi Anna,
I’m allergic to peanuts so I understand the allergy struggle!
While I haven’t yet tested it with this particular recipe, sunflower seeds tend to be a great cashew substitute! I would recommend swapping out the 1/2 cup cashews for 1/4 cup sunflower seeds and about 1/4 cup extra butter beans.
Curious to hear how it is! And if I test a nut-free version, I will let you know!
Warmly,
Mina
Hi,
I will definitely be making this recipe.. looks delicious! I have tried using nutritional yeast.. but i don’t like the smell or taste of it.. what can i substitute?
Thank you
Hi Debbie,
You can simply omit it if you don’t like it. Will still be just as yummy!
Hope you enjoy the recipe 🙂
Mina
Just made this recipe, it was as delicious! And so healthy too. Thank you for posting these recipes for us.
In the UK so takes a bit of effort to ‘translate’ the cup sizes into grams but got there in the end, and worth the effort
Hi Sarah,
I’m so happy to hear you enjoyed the recipe!
I will definitely keep this in mind and try to provide grams as well in the future 🙂
Warmly, Mina
This was SO yummy! I was happy to see a recipe where I already had all the ingredients on hand (for a change). I made it exactly as written (substituted cannellini beans and spinach for the butter beans and kale). It is delicious and so easy. For anyone thinking about leaving out the nutritional yeast, don’t! It gives the sauce a mild cheesy flavor and a protein boost. My husband had his over rice and raved about it, which is saying something since he’s not crazy about my attempts to feed him vegan dishes. Looking forward to trying your other recipes.
Hi Amanda,
I’m so happy to hear you enjoyed the recipe! 🙂
Mina
I am following a low fat vegan diet and used Cashew PB2 (1/2 cup) as a substitute for the cashews and used water to saute shallots, garlic and shrooms.
I saw this recipe on Facebook reels and it looked so appetizing. Had to get the recipe. It has amazing texture and flavour. Definitely a keeper! I don’t think we have butter beans here but I used white cannellini beans and some hummus in the sauce. The sauce was very good but it thickens up when added to the mushrooms. I’m trying to eat more vegetarian meals and this is definitely a keeper for weeknight meals.
Saw this recipe on FB reels, too. Made it today. This is a KEEPER. Thanks for the sunflower seeds suggestion. Have a person with mild allergy, so it will be nice to consider. I made it to the letter & am enjoying it right now!
Hi Diana,
I’m so happy to hear you enjoyed it! 🙂
Mina
This…was…delicious! First time for me to: buy raw cashews, boil them, and then roast them. Firs time for me to buy Miso paste and to use nutritional yeast. So thank you for those challenges!
The flavor! It was so great! I am trying to eat (no…I am eating!) more whole food based foods and this recipe will continue to be on that I make because I loved it so much!
Thank you for sharing.
I made this amazing recipe this evening. For the person who mentioned they do not like Nutritional Yeast, try this recipe at least once just as written. I think you will find, as we did, that the combination of the cashews, lemon, maple syrup, garlic powder, etc in the sauce with the Nutritional Yeast turns it into a very true cheesy tasting sauce. My husband has never been terribly keen about Nutritional Yeast when I have added it to recipes in the past – but here it really, REALLY works. Like magic. I will try Cashew PB2 that Jane mentioned in her post. I’d like to reduce the fat content. Regardless – I agree this recipe is a keeper. Just delicious. Thank you so much!!!