bohemianwanderer – This butter bean velouté with mushrooms and pickled onions offers a rich and comforting dish, perfect for a cozy meal. The creamy velouté combines with the earthy flavors of mushrooms and the tangy kick of pickled onions, creating a harmonious balance. Though the recipe requires a few steps, the end result is worth the effort and sure to impress guests. With a prep time of 15 minutes, the dish involves some pickling, cooking, and assembling, making it an excellent choice for a flavorful yet elegant dish.
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To begin, prepare the pickled onions. Start by finely slicing a small red onion into thin rings. Place the onion in a sieve and set aside. In a saucepan, combine cider vinegar, golden caster sugar, salt, and black peppercorns. Bring the mixture to a simmer and stir for a minute until the sugar and salt dissolve. Once ready, take it off the heat.
Boil some water in the kettle and pour it over the onion rings in the sieve. Let them drain and cool. Once cool enough to handle, transfer the onion rings to a sterilized 500g jar. Pour the warm pickling liquid over the onions, seal the jar, and let it steep for at least two hours. The longer they steep, the more flavorful they become.
Preparing the Velouté and Mushrooms
While the onions are pickling, prepare the butter bean velouté. Drain the butter beans, reserving the liquid for later. Set aside a few whole beans to use as a garnish later. Add the remaining beans to a blender, along with olive oil, lemon juice, and lemon zest. Blitz until smooth, adding water if necessary to achieve the desired consistency. Add the reserved liquid from the beans and blend again to combine. The velouté is now ready to serve at room temperature or can be gently warmed through.
Next, prepare the mushrooms. Use oyster mushrooms, shiitake mushrooms, and girolles, wiping them clean with a damp cloth. Slice the mushrooms into equal pieces for even cooking. Heat some olive oil in a large frying pan over high heat. Add the mushrooms and sauté for a couple of minutes until they start to brown and crisp up. Once browned, add butter and a bashed garlic clove. Season with salt and pepper, then cook for an additional couple of minutes until the mushrooms are tender and well-browned. Remove the garlic and set the mushrooms aside to drain on a plate lined with kitchen paper.
To finish the dish, toast pumpkin seeds in an oven preheated to 180°C (160°C fan) or 350°F. Toast them for 12 minutes, then remove and season with salt and espelette pepper for a smoky, peppery kick.
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Once everything is ready, assemble the dish. Divide the cooked mushrooms and reserved whole butter beans between four soup bowls. Pour the velouté over the mushrooms and beans at the table to add a dramatic touch. Top the dish with pickled onions, toasted pumpkin seeds, and chopped parsley for a fresh, vibrant finish. If you like, drizzle extra olive oil or crispy chili oil on top for an added layer of flavor.
This dish is perfect for those looking to enjoy a satisfying, plant-based meal that combines textures and flavors in a delightful way. Whether you serve it as a starter or a main, the butter bean velouté with mushrooms and pickled onions is sure to be a crowd-pleaser.
