Fast Guide to Homemade Perfect Cannellini bean purée with pickled mushrooms and pitta croutons

Hoping to eat Cannellini bean purée with pickled mushrooms and pitta croutons a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with useful instructions on preparing a Cannellini bean purée with pickled mushrooms and pitta croutons like a famous chef made.

We hope you got insight from reading it, now let's go back to cannellini bean purée with pickled mushrooms and pitta croutons recipe. To cook cannellini bean purée with pickled mushrooms and pitta croutons you only need 19 ingredients and 3 steps. Here is how you cook it.

To make an extraordinary Cannellini bean purée with pickled mushrooms and pitta croutons, here are the ingridients required:

1. You need 250 g of cannellini beans cans.
2. Prepare 50 g of tahini.
3. Take 100 ml of olive oil.
4. Provide 1 of garlic clove, crushed.
5. Use 2 tbsp of lemon juice.
6. You need 3 tbsp of sunflower oil.
7. Prepare 2 of pitta breads, torn into 3cm pieces (120g).
8. Use of salt and white pepper.
9. Take 1 tbsp of chopped parsley, to garnish.
10. Use of Pickled mushrooms.
11. Prepare 2 tbsp of caster sugar.
12. Prepare 160 ml of cider vinegar.
13. You need 1 tbsp of brown miso.
14. Provide 80 g of button mushrooms, washed, dried and cut into 5mm slices.
15. Use 1/2 of medium red onion, very thinly sliced into pinwheels (60g).
16. Provide 1/2 tsp of black peppercorns.
17. Get 1/2 tsp of red peppercorns.
18. Use 1/2 tsp of allspice berries (pimento).
19. Take 3 of bay leaves.

After preparing the ingridients, now you are good to prepare your tasty Cannellini bean purée with pickled mushrooms and pitta croutons by following the instructions below:

1. Prepare pickle day before. Place sugar, vinegar, miso and 180ml water in a medium saucepan with one 1 teaspoon of salt. Bring to boil, pour into heatproof, non-reactive bowl containing the mushrooms, onion, both types of peppercorn, allspice and bay leaves. Leave to cool, cover and refrigerate overnight..
2. Drain the beans, put in a food processor, along with the tahini, 4 tablespoons of the olive oil, the garlic, lemon juice, 3/4 teaspoons of salt and 1/2 teaspoon of white pepper. Blitz well until a very smooth paste has formed and set aside. Once ready to serve, add a little cooking liquid if you need to get a soft and fluffy consistency..
3. Pour the remaining 40ml of olive oil and all of the sunflower oil into a frying pan and place on a high heat. When hot, add the pitta and fry for about 3 minutes, shaking the pan from time to time until golden and crisp all over. Transfer to a colander lined with kitchen paper sprinkle with a pink of salt.

Spread on tortillas or lavash, then top with baby White Bean and Mint Crostini. Purée fresh mint leaves, fresh lemon juice, and olive oil to make a loose pesto, then stir into coarsely. Pan-Fried Croutons Check the seasoning and adjust, if desired. Add the pan-fried croutons at the last moment, with a small squeeze of lemon juice, if desired. This luscious puréed bean soup is like many served throughout Italy.

Recipe : Cannellini bean purée with pickled mushrooms and pitta croutons

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step by step to make Cannellini bean purée with pickled mushrooms and pitta croutons

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