Ingredients
- 2 cloves garlic, chopped
- 1–2 tablespoons olive oil
- Chili flakes (optional)
- 12 shiitake mushrooms, stemmed and thinly sliced
- 1 can cannellini, navy, or great northern beans, rinsed and drained
- 1/2 cup vegetable broth or water
- 4 sun-dried tomatoes, thinly sliced (optional)
- Kosher salt, to taste
- Fresh spinach (a handful or more, as desired)
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon sherry vinegar
Instructions
-
Sauté the aromatics
Heat olive oil in a medium sauté pan over low to medium heat. Add the chopped garlic and chili flakes (if using) and cook for about 1 minute until fragrant. -
Cook the mushrooms
Add the sliced shiitake mushrooms and sauté for about 5 minutes, or until tender. Remove the mushrooms from the pan and set aside. -
Prepare the beans
Add the rinsed beans to the pan and sprinkle with a little salt. Cook for about 2 minutes. -
Mash part of the beans
Using the back of a wooden spoon, mash about half of the beans, leaving the rest whole. This helps create a creamy texture. -
Combine and simmer
Return the mushrooms to the pan. Add the vegetable broth (or water) and bring the mixture to a boil. -
Add vegetables and finish
Reduce the heat and stir in the spinach, cherry tomatoes, sun-dried tomatoes (if using), and sherry vinegar. Simmer for about 2 minutes, or until the spinach is wilted and the mixture reaches your desired consistency. -
Adjust and serve
Add more broth or water if needed. Taste and adjust salt before serving.
Notes
- Serve over rice, quinoa, or toasted sourdough for a heartier meal.
- Add extra vegetables like zucchini, kale, or bell peppers.
- For more richness, drizzle with extra olive oil or a squeeze of lemon before serving.
- A sprinkle of Parmesan cheese or nutritional yeast adds extra umami flavor.
