Potato, Butter Bean and Mushroom Casserole
This hearty casserole combines tender potatoes, creamy butter beans, and earthy mushrooms in a comforting, baked dish. The potatoes and butter beans provide a satisfying starchiness, while the sautéed mushrooms lend a savoury, umami-rich flavour. The casserole is typically seasoned with herbs, garlic, and a creamy sauce that combines all the ingredients in a delicious, one-pan meal. It's a simple yet flavourful dish that makes for a satisfying dinner, especially during the colder months.
Ingredients
- 1 cup cashew cream see notes
- 1 med brown onion diced
- 450 gms button mushrooms sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cloves garlic minced
- 2 tbsp nutritional yeast
- 2 tbsp cornflour (cornstarch)
- 2 tsp lite soya sauce
- 1 tbsp dijon mustard
- 3 cups vegetable stock
- 450 gms baby potatoes halved
- 2 cans butter beans
- 2 cups plant-based milk
Instructions
- Add a little stock to a large stockpot or dutch oven, add the onion and garlic, and saute until the onion is translucent.
- Next, add the mushrooms and herbs. Add more stock if required. Cook for 10 minutes.
- Take ¼ cup of the stock and stir in the cornflour to dissolve. Add to the pot along with the potatoes, mustard, and soy sauce. Bring to a boil, reduce the heat and simmer with the lid off for 15 minutes.
- Stir in the beans and milk, and continue to simmer for 15 minutes or until the potato is soft.
- Stir through the cashew cream.
- Serve warm with your choice of greens.
Notes
CASHEW CREAM
1 cup cashews and 1 cup water
Add both ingredients to a high-speed blender and pulse until smooth.
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