Quick and easy vegan Christmas comfort food: Rukmini Iyer’s recipe for roast mushroom butterbean mash

From theguardian.com

A big, warming, seasonal bowl of oniony butterbean mash topped with salty nuts, croutons, lemony roast mushrooms and cranberries 

This is my family’s vegan option for Christmas Day 2023. It is packed with flavour, texture and protein, with festive flourishes from the cranberries, rosemary and pecans. Everything can be prepped well in advance and warmed through just before serving, which saves oven space for the main event (ie, the roast potatoes).

Spiced roast mushrooms with cranberries, croutons and butter bean mash

Rukmini Iyer’s spicy roast mushrooms with cranberries, croutons and butterbean mash. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson

Jarred butter beans will make the mash exceptionally delicious, so it’s well worth investing in some.

Prep 30 min
Cook 30 min
Serves 4

600g mixed chestnut and wild mushrooms, sliced if large
1 red onion, peeled and roughly sliced
2 tbsp olive oil
1 heaped tsp ras el hanout
3 garlic cloves, peeled and grated
1 tsp sea salt flakes
75g dried cranberries
Zest and juice of 1 lemon

For the croutons
200g white sourdough loaf, cut into 1½cm cubes
2 tbsp olive oil
1 big garlic clove, peeled and grated
1 tsp sea salt flakes
100g pecans
30g flat-leaf parsley, finely chopped

For the butter bean mash
90ml olive oil
Zest and juice of 1 lemon
1 tbsp coriander seeds
3 spring onions, finely sliced
2 fat garlic cloves, finely sliced
1 x 700g jar butter beans (or 2 x 400g tins), drained and rinsed

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the mushrooms, onion, olive oil, ras el hanout, garlic and salt into a large roasting tin, mix well, then roast for 30 minutes.

For the croutons, tip the bread cubes, olive oil, garlic and salt into a roasting tin or baking tray large enough to hold everything in one layer, then transfer to the lower shelf of the oven to toast for 20-25 minutes; scatter the pecans on top for the last 10 minutes. Leave to cool, then stir through half the parsley.

Meanwhile, mix the dried cranberries with the other half of the parsley, the lemon juice and zest, and a pinch of salt.

For the butterbean mash, heat the olive oil in a small saucepan on a low heat, then add the lemon zest, coriander seeds, spring onions and garlic. Heat through for five minutes, but do not let anything colour. Tip the flavoured oil into a high-speed blender, add the butter beans and blitz completely smooth (you may need to scrape down the sides a few times). Return the mash to the pan, add the lemon juice to taste, then turn off the heat.

Once the mushrooms are out of the oven, stir them through the cranberry mix, then season to taste.

Just before serving, gently reheat the mash, stirring so it doesn’t catch, then transfer to warmed bowls and top with the mushrooms and croutons.

https://www.theguardian.com/food/2023/dec/23/quick-easy-vegan-christmas-recipe-roast-mushroom-butterbean-mash-recipe-rukmini-iyer