012 / 75 · Bowls, breakfasts and small meals
Rosemary White Beans and Mushrooms with Bread
2 bowls of mushroom-white bean topping, each with 60 g (about 2.1 oz) soft bread · Active 14 min · Cook 10 min · Total 28 min
Print recipe · PDFThin mushrooms, white beans and rosemary make a bowl worth eating with bread even without browning in a pan. The mushrooms soften first, releasing liquid that becomes part of the sauce. A little tomato paste gives the beans a fuller flavor and lemon lifts the finish. The measured bread belongs to the meal, ready to scoop the last juices.
Slice instead of crowding whole mushrooms
The thin slices heat more evenly than whole mushrooms and mix easily with the beans. Their first cook produces soft, glossy pieces rather than a fried brown edge. Keep the released liquid and add the rest of the measured water with the beans. A wide bowl makes it easier to stir from the bottom without crushing all the beans.
Rosemary needs a small measure
Fresh rosemary leaves have a strong flavor in a modest batch. Chop them very finely so nobody finds a tough long needle in a spoonful. The garlic cooks with the mushrooms rather than being scattered on at the end. Lemon is added after the covered stand; the small amount brightens the sauce without making the beans taste like a cold salad.
Ingredients
- 250 g (about 8.8 oz) cultivated white button or cremini mushrooms (Agaricus bisporus), cleaned and cut into 3 mm (about ⅛ in) slices; do not substitute wild or specialty mushrooms in this timed method
- 240 g (about 8.5 oz) ready-to-eat canned cannellini beans, drained and rinsed
- 60 ml (about ¼ US cup) water, divided: 30 ml (about 2 US tbsp) and 30 ml (about 2 US tbsp)
- 20 g (about 0.71 oz) tomato paste
- 10 ml (about 2 US tsp) olive oil
- 5 g (about 1 large clove) garlic, finely chopped
- 2 g (about 2 US tsp finely chopped) fresh rosemary leaves, very finely chopped
- 10 ml (about 2 US tsp) lemon juice
- 1 g (about ⅛ US tsp plus a small pinch) fine salt
- 0.3 g (about ⅛ US tsp) ground black pepper
- 120 g (about 4.2 oz) soft bread, divided 60 g (about 2.1 oz) per person
Set out
1000 W microwave with turntable, Microwave-safe bowl, 1.5 L (about 1.6 US qt) capacity, about 18 cm (about 7 in) inside diameter, Microwave-safe vented cover, Knife and board, Spoon, Kitchen scale and measuring jug, Food thermometer, Oven mitts, Two serving bowls
Allergens
Wheat. Check labels and substitutions.
Make it
- Put the mushrooms, olive oil, garlic, rosemary and 30 ml (about 2 US tbsp) water in the 1.5 L (about 1.6 US qt) bowl. Cover with the vented cover. Microwave at 1000 W full power for 3 minutes, stir well, then cook 2–3 minutes more until the mushrooms are soft. Keep all the juices.
- Stir in the beans, tomato paste, remaining 30 ml (about 2 US tbsp) water, salt and pepper. Cover again and microwave at full power for 2 minutes. Stir carefully from the bottom, then cook 1–2 minutes more until the center and several other places reach 165°F/74°C.
- Stand covered for 2 minutes. Stir in all 10 ml (about 2 US tsp) lemon juice and taste the fully hot cooked mixture. The sauce should coat the beans, with a little juice to scoop with bread.
- Divide all the mushroom-bean mixture and juices between two bowls. Serve 60 g (about 2.1 oz) soft bread with each. No toaster or frying-pan stage is part of the recipe.
The whole water measure is used
The first 30 ml (about 2 US tbsp) helps the mushrooms steam; the other 30 ml (about 2 US tbsp) loosens the tomato paste with the beans. Mushroom juices are retained rather than drained.
Choose ready-to-eat beans
Use commercially canned cooked beans here. Raw or soaked dried beans are not an equivalent microwave ingredient.
Ingredient labels
Bread may also contain milk, soy, sesame or other allergens. Check labels and any substitutions.
A useful detail
The 28-minute estimate includes slicing and measuring, up to 10 minutes sequential heating, the 2-minute stand and serving. The mushroom cook is intentionally soft and moist, not a false browning step. Times are starting ranges for a 1000 W microwave. Use the stated power setting, stir and turn as directed, and use the food endpoint rather than the clock alone. A different wattage or bowl shape may need additional short bursts.
Another way
- Use 240 g (about 8.5 oz) drained ready-to-eat canned butter beans instead of cannellini beans; stir gently to keep the larger beans intact.
- Replace 2 g fresh rosemary with 1 g dried thyme, about 1 tsp. Add it at the same first cooking stage.
Keep it well
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below and use within 3 days. Keep bread separately. Reheat covered with one or two stirs until 165°F/74°C throughout, then stand 2 minutes.