Easy Curry Mushrooms Over White Bean Mash

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These rich creamy mushrooms are seasoned with curry powder, garlic, and soy sauce served over delicious soft and fluffy white bean mash. A comforting plant-based meal that is creamy and hearty, perfect for any time of the day.

The recipe is plant-based (dairy-free, no eggs) and gluten-free. It is prepared with only clean whole food ingredients, absolutely free of oil. This is one easy satisfying meal that is ready in less than 30 mins.

Why you should eat more mushrooms?

  • All kinds of mushrooms are great immune system boosters that help you fight diseases.
  • Mushrooms are one of the few sources of vitamin D. It accumulates during their growth under UV light.
  • They also are a powerhouse of B vitamins and selenium, which is an important antioxidant. It prevents cell aging and damage.
  • Eat mushrooms and protect yourself against cancer. They are proven to inhibit tumor formation and growth.  

How to prepare these Easy Curry Mushrooms Over White Bean Mash?

This recipe took me less than 30 mins to prepare. So it is really easy and quick. Full of nutrition these healthy Mushrooms With White Bean Mash are way worth a try!

The recipe requires only 3 simple steps.

Step 1: In a small bowl mix the curry powder, garlic, salt, chili, corn flour, and ground flax seeds. Then, add it to the chopped mushrooms and stir until they are well covered in seasoning.

Step 2: Place the mushrooms in a pan, add the chopped onion, water, and soy sauce. Cook for about 10-15 mins, stirring frequently.

Step 3: For the bean mash, put all ingredients in a food processor and pulse until pureed.

Serve the mushroom sauce over the mashed beans. Sprinkle some parsley on top and enjoy!

For the full recipe, measurements, and instructions please find the recipe card below.

Useful tips

  • I used champignon white button mushrooms but cremini or portobello mushrooms are also fine.
  • You can adjust the thickness of your mushroom sauce by adding more or less water.
  • These mushrooms with white bean mash should be stored in an airtight container in the fridge.

These Easy Curry Mushrooms Over White Bean Mash are:

  • Flavorful
  • Plant-based
  • Whole food
  • Gluten-free
  • Oil-free
  • Healthy
  • Easy to make
  • Ready in less than 30 mins
  • With wholesome ingredients
  • A hearty and comforting meal

How to serve these Easy Curry Mushrooms?

I love to serve these easy curry mushrooms over soft and fluffy bean mash. It has great nutritional value and will keep you full for longer. You can also serve them over mashed potatoes or cooked rice, even quinoa. Why not pasta as well. I’m sure it will always taste delicious!

For more whole food mushroom meals, check the plant-based recipes below:

If you give these Easy Curry Mushrooms Over White Bean Mash a try, I’d love a comment and recipe rating below. Make sure to share a photo with us on Instagram or Facebook by tagging @wellnessdove. I would love to see your remakes!

Easy Curry Mushrooms With White Bean Mash

Easy Curry Mushrooms With White Bean Mash

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These rich creamy mushrooms are seasoned with curry powder, garlic, and soy sauce served over delicious soft and fluffy white bean mash. A comforting plant-based meal that is creamy and hearty, perfect for any time of the day.

Ingredients

For the bean mash

  • 4½ cups (750 g) cooked white beans
  • ⅔ cup (160 ml) water
  • ¼ tsp salt

Instructions

  1. To prepare the mushrooms, mix the curry powder, garlic, salt, chili, corn flour, and ground flax seeds in a small bowl and add it to the chopped mushrooms. Stir until they are well covered in seasoning.
  2. Place the mushrooms in a pan, add the chopped onion, water, and soy sauce. Cook for about 10-15 mins, stirring frequently.
  3. For the bean mash, put all ingredients in a food processor and pulse until pureed.
  4. Serve the mushroom sauce over the mashed beans. Sprinkle some parsley on top and enjoy!

Notes

  • You can adjust the thickness of your mushroom sauce by adding more or less water.
  • I used champignon mushrooms but cremini or portobello mushrooms are also fine.
  • I usually grind whole flaxseed at home with a blender and then keep it in an air-tight container in the fridge.

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