If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. They are, in a couple of words, very good, and this recipe celebrates everything we love about them.
Recipe information
Yield
2 servings
Ingredients
6
4
4
1
2
2
4
1
½
1
1
Preparation
Step 1
Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.
Step 2
Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.
Step 3
Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.
Step 4
Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.
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Reviews (61)
Back to TopWe are in a post Christmas haze of junk food and heavy dinners that's been going on too long. This was perfect recipe to break the unhealthy cycle. Excellent as a side or as a main. I personally ate 2/3 of this recipe as a main. In the future I'd like to add more beans and mushrooms and eliminate the cheese as I found it wasn't overly necessary.
Youngi Fungi
Sherwood Park, Alberta
1/4/2024
This is one of our favorites. Usually prepare it exactly as is, but I have on occasion used substitutions, for example, oyster mushrooms when I didn't have maitakes, and parsley in the absence of cilantro. I usually massage the kale a bit first to cut down on the cooking time and use an immersion blender for easier cleanup.
SJH
NYC
10/19/2023
Made this yesterday with double the mushrooms (Baby Bella) because who doesn’t want more, and used cooked black lentils that I had in fridge instead of white beans for the bottom bean spread. Everything else according to recipe. It was a great combo along with being nutritious and delicious. Will make again!
A Spiegel
Santa Monica, CA
5/3/2023
I made this today and it was sooo delicious. It's really versatile and works as a main dish for a vegetarian/vegan dinner. I'm in an Italian palate mood these days so I made very minor tweaks. As another reviewer mentioned, the beans are very creamy so I didn't use any cheese. I didn't use a can, I soaked and boiled the beans in water, bay leaf, celery stick and made an herb sachet with rosemary, celery seeds and thyme. I used the bean broth to thin out the purée and added some crushed red pepper to give it a zing. I swapped the lime with lemon juice. I used porcini and portobello mushrooms because that's what I had in the fridge. And instead of sesame seeds I toasts some pine nuts and finally I topped the whole thing with homemade pesto. It was delightfully delicious and will definitely make it again.
Rolala
Los Angeles, CA
1/11/2022
I honestly thought this was incredibly bland and mushy. Everything was kind of the same texture, and feta seems like the wrong flavor profile for this dish. If I made it again I think I would sub in toasted almonds or pistachios for something crunchy and probably leave out cheese entirely? It’s already creamy from the beans.
jill
New York
10/18/2021
This was really good. I have made it twice and the second time I made a few changes: I added a head of roasted garlic and some sun dried tomatoes to the bean purée and heated it up before serving. It tastes better warm. I also topped it with toasted pine nuts and shaved pecorino cheese since I didn’t have feta. The second time I used shallots instead of scallions and liked it better.
Jennifer
3/28/2021
This is a winner and will be a go-to for me from here on out. Super easy, only needed 1 pot, minimal prep and simply delicious! I used pre sliced mushrooms and pre chopped kale to make prep work a breeze. I am vegan and prefer simple dishes like this that aren't so grain forward, though I might try Jennifer's suggestion below and try the left overs on some toast tomorrow :-) highly recommend!
Kate
NY
2/5/2021