Creamy roasted mushrooms with thyme & white beans

Name: Creamy roasted mushrooms with thyme & white beans
Cuisine: European, British
Ingredients: 1 garlic clove, halved; 200g (7oz) baby button mushrooms, brushed clean; drizzle of sunflower oil; 250ml (1 cup) soya single (light) cream; 1 sprig of fresh thyme; 1 x 400g (14oz) can cannellini beans, drained and rinsed; generous pinch of sea salt and black pepper; small handful of flat-leaf parsley, finely chopped

4 steps

Earthy mushrooms are roasted until fragrant, then baked in a thyme-scented cream. This simple supper is comforting, warming and satisfying. Serve on toasted sourdough.

Updated at: Thu, 17 Aug 2023 02:59:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories353.2 kcal (18%)

Total Fat18.2 g (26%)

Carbs28.3 g (11%)

Sugars8.5 g (9%)

Protein15.8 g (32%)

Sodium129.5 mg (6%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1garlic clove

halved

200gbaby button mushrooms

brushed clean

sunflower oil

250mlsoya single cream

1 sprigfresh thyme

1 x 400gcan cannellini beans

Instructions

Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

Step 2

Rub the garlic clove over the surface of a deep roasting pan to release the fragrance, then discard it. Add the mushrooms to the pan, drizzle with sunflower oil, then roast in the oven for 15 minutes.

Step 3

Carefully remove the roasting pan from the oven and pour in the soya cream. Lay in the sprig of thyme and stir in the cannellini beans. Loosely cover the pan with foil, then return to the oven for 20 minutes.

Step 4

Remove from the oven and season generously with salt and pepper. Scatter with the flat-leaf parsley just before serving.