Roasted mushrooms on white bean mash

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Harissa paste, a vibrant North African blend of chilli and spices, makes a quick and easy marinade for the portabellini mushrooms as well as the lamb steak variation, while the salsa topping adds crunch and colour to both options. You could also try a spoonful of Romesco Sauce or the North African-inspired Tahini Dressing instead of the salsa with the mushrooms or indeed the lamb.


  • 4 tbsp extra virgin olive oil
  • 1 tbsp harissa paste
  • 350 g/12 oz portabellini mushrooms
  • 1 recipe quantity Jalapeño Tomato Salsa
  • rocket/arugula salad, to serve
  • sea salt and freshly ground black pepper


  • Preheat the oven to 190°C/375°F/Gas 5. To make the white bean mash, wrap the whole garlic bulb in foil and roast in the oven for 25 minutes, or until the cloves are tender.
  • Meanwhile, mix together half the olive oil with the harissa paste and season with salt and pepper. Brush the mixture over the caps of the mushrooms. Put the mushrooms in a large roasting pan, gill-side up, and roast for 20 minutes, or until tender.
  • While the garlic and mushrooms are roasting, continue with the white bean mash. Put the butter beans in a pan with the remaining olive oil, lemon juice, ground coriander and 3 tablespoons water and cook over a gentle heat for 5 minutes until softened. When ready, squeeze the roast garlic out of its papery skin into the pan and mash everything to a rough purée. Season well with salt and pepper.
  • Spoon the mash onto plates and top with the mushrooms and any juices in the pan. Serve topped with the salsa and a rocket/arugula salad by the side.