- Serves: 1
- Preparation: 15 minutes
Share:
Ingredients
500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper
Method
1
Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.
2
Serve with sliced sourdough with olive oil for dipping.
Ingredients
500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper
Directions
1
Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.
2
Serve with sliced sourdough with olive oil for dipping.
