Chipotle mushrooms with chimichurri parsnip and butter bean mash
Serves: 4
![Chipotle mushrooms with chimichurri parsnip and butter bean mash](/uploads/media/720x770/04/16034-MushroomsWithChimichurriMash.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Chipotle mushrooms with chimichurri parsnip and butter bean mash
Large, flat mushrooms are easy to marinate and grill. Served with smooth mash and a punchy sauce, you won’t miss the meat at all in this plant-based recipe
Serves: 4
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Nutritional information (per serving)
Calories
318Kcal
Fat
19gr
Saturates
3gr
Carbs
23gr
Sugars
8gr
Fibre
10gr
Protein
9gr
Salt
0.3gr
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
![Nadine Brown](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 8 large flat mushrooms
- 2 tbsp chipotle chilli paste* (we used Gran Luchito)
- juice of 1⁄2 an orange
- 3 tsp olive oil
- 4 chunky parsnips, peeled and chopped
- 1 x 400g tin butter beans, rinsed and drained
- 110ml plant milk (we used oat*)
- a good pinch of ground white pepper
For the chimichurri
- 25g flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 small shallot, finely chopped
- 2 garlic cloves, grated
- 2 tbsp red wine vinegar
- lemon juice
- 75ml olive oil
Step by step
Waste not
Use up the mushroom stalks in stir-fries, soups or pasta sauces.
- Remove the stems from the mushrooms (see ‘Waste not’ tip, above) and place the mushrooms in a sealable food bag. Combine the chipotle paste, orange juice and 2 teaspoons of olive oil with a little seasoning then add this to the bag. Gently rub into the mushrooms then set aside to marinate for at least 30 minutes, and up to 24 hours.
- Bring a large pan of salted water to the boil and cook the parsnips until tender, about 10-12 minutes.
- Meanwhile, for the chimichurri, combine the parsley, oregano, shallot, garlic, vinegar and a squeeze of lemon juice in a bowl. Slowly drizzle in 75ml oil, whisking as you go to combine. Season to taste, adding a little more lemon if necessary.
- Brush a large griddle pan with 1 teaspoon of oil and place over a high heat until hot. Add the mushrooms, cap side down, and cook for 2 minutes or until griddle marks appear. Flip over and griddle for 2 more minutes until the mushrooms are cooked through.
-
Drain the parsnips and add them to a food processor with the butter beans and plant milk. Blitz until smooth then season with a little salt and the white pepper. Reheat if necessary then spoon onto plates, top with the mushrooms and drizzle with the chimichurri to serve.
*Check your chipotle paste is vegan, and use a gluten-free plant milk (not oat), if required. *Check your chipotle paste is vegan, and use a gluten-free plant milk (not oat), if required.