In the event that you’ve at any point attempted maitake mushrooms, at that point you definitely know this, yet they have an inconceivably rich flavor and fragrance of piney woods floor and new fallen leaves. They are, in two or three words, generally excellent, and this formula commends all that we love about them.
6 Tbsp. extra-virgin olive oil, partitioned
4 oz. maitake mushrooms, broken into enormous pieces
4 oz. shiitake mushrooms, cut into ½” cuts
1 14.5-oz. can cannellini beans, washed, depleted
2 Tbsp. new lime juice, in addition to wedges for serving
2 garlic cloves, separated
4 scallions, cut into 1″ pieces
1 pack Tuscan kale, focus ribs and stems evacuated, leaves torn
½ cup disintegrated feta cheddar
1 Tbsp. toasted sesame seeds
1 cup cilantro leaves
Formula PREPARATION shroombros
Warmth 2 Tbsp. oil in a huge skillet over medium-high until gleaming. Include maitake and shiitake mushrooms and cook, hurling every so often, until carmelized and firm, 8–10 minutes. Season with salt and move to a plate.
In the interim, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s an enormous one, you may need to simply utilize half), and 3 Tbsp. water in a blender until smooth, including more water by the tablespoonful varying to relax in the event that it wouldn’t like to coordinate in blender. Season with salt.
Warmth 1 Tbsp. oil in same skillet over medium-high. Include scallions and remaining garlic clove and cook, hurling, until simply starting to brown, around 1 moment. Include kale and cook, hurling frequently, until shriveled and fresh delicate, 3–5 minutes. Season with salt. Move to plate with mushrooms.
Gap bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Present with lime wedges close by.