Cannellini bean purée with pickled mushrooms and pitta croutons from Plenty More (page 241) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.229 in the US edition. Requires marinating overnight.

  • Ganga108 on March 02, 2022

    We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It is divine! Not that it’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak.

  • Poppyseedbagel on August 18, 2019

    As others have said this is an excellent recipe. Even without the mushroom mixture the purée is really delicious - so much nicer than houmous.

  • Totallywired on January 02, 2019

    Used the pickled mushrooms in another dish and they are terrific, deep flavour, good balance.

  • finebec on October 28, 2018

    Crowd pleaser, but not as much as Fava-less fava spread. worth making one;s own pita chips.

  • Breadcrumbs on May 12, 2015

    p. 241 - If you’re a fan of bean spreads this is a “must try” recipe for you as it is absolutely sensational and unlike any other bean spread we’ve ever encountered. What differentiates this spread is the topping. The pickled mushroom/onion mixture is ridiculously good & an absolutely perfect contrast to the rich, creamy beans. The pitta adds a nice salty crunch to the dish and completes it beautifully. This isn’t just good; it’s fantastic! I’d highly recommend this recipe. I’ve made a lot of pickles over time but I’ve never tasted a pickling liquid that I wanted to drink! The liquid wasn’t acidic at all, it had a balanced, fresh and herbal with mellow, oniony undertones. I just loved it! I actually ended up pouring some in a little pitcher and bringing it to the table as folks wanted to add more to their spread. What can I say; another dish that knocked it out of the park from this book! Photos here: http://chowhound.chow.com/topics/1012789?commentId=9557928#9557928

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