Portobello Mushrooms with Chilli Oil and Butter Bean Puree

theguardian.com

JaimeC

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

subheading: For the mushrooms:

8 medium to large portobello mushrooms (about 650g), stems removed

10 garlic cloves, peeled

1 onion, peeled and cut into 6 wedges

1½ tbsp chipotle chilli flakes

1 red chilli

4 tsp cumin seeds, roughly crushed in a mortar

1 tbsp coriander seeds, roughly crushed in a mortar

2 tbsp tomato paste

400ml olive oil

1 tbsp flaked sea salt

subheading: For the puree:

500g freshly cooked or good-quality jarred butter beans (drained weight)

1½ tbsp lemon juice

1 tbsp olive oil

½ tsp flaked salt

Directions at theguardian.com

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