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Virginia Spores

Crispy Oyster Mushrooms With Creamy White Beans and Kale

A healthy, vibrant bowl of creamy blended white beans topped with garlicky kale, feta, and crispy oyster mushrooms.

30 Mins

Easy

  • 6 Tbsp. extra-virgin olive oil, divided

  • 8 oz. mixed oyster mushrooms, broken into large pieces

  • Kosher salt

  • 1 14.5-oz. can cannellini beans, rinsed, drained

  • 2 Tbsp. fresh lime juice, plus wedges for serving

  • 2 garlic cloves, divided

  • 4 scallions, cut into 1" pieces

  • 1 bunch Tuscan kale, torn

  • ½ cup crumbled feta cheese

  • 1 Tbsp. toasted sesame seeds

  • 1 cup cilantro leaves

  1. Brown oyster mushrooms in 2 Tbsp oil until crispy. Set aside.

  2. Purée beans, lime juice, 3 Tbsp oil, 1 garlic clove, and 3 Tbsp water until smooth. Season with salt.

  3. Sauté scallions and remaining garlic in 1 Tbsp oil, then add kale and cook until wilted.

  4. Serve bean purée topped with kale, oyster mushrooms, feta, sesame seeds, and cilantro.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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