Roasted Champignons with White Bean Purée and Fresh Chimichurri
This plate is all textures and contrasts — earthy roasted mushrooms, silky smooth white beans, and a bright parsley chimichurri that wakes everything up. A simple plant-based dish that feels restaurant-fancy without the fuss.
Ingredients
Roasted Mushrooms & Garlic
• 3 large champignon mushrooms
• 1/3 tsp cumin
• 1/3 tsp smoked paprika
• 1/3 tsp salt
• 1 tbsp oyster sauce
• 1 garlic head
• 1 tsp olive oil
Chimichurri
• 1/2 cup parsley, chopped
• 1/2 small red onion, finely chopped
• 1/2 red chili pepper, finely chopped
• 3 tbsp olive oil
• A pinch of salt
White Bean Purée
• 200 g white canned beans
• Juice of 1/4 lemon
• A pinch of salt
• Splash of water
Method
Roast the mushrooms:
Preheat oven to 200°C.
Wash mushrooms well.
Mix cumin, smoked paprika, salt, and oyster sauce.
Coat each mushroom with the mixture.
Place on a parchment-lined baking tray.
Cut the top of the garlic bulb, drizzle with olive oil, and place next to mushrooms.
Bake 40–45 minutes.
Make the chimichurri:
Mix parsley, onion, chili, olive oil, and salt in a bowl.
Make the purée:
Squeeze roasted garlic into a food processor.
Add beans, lemon juice, salt, and water.
Blend until smooth.Assemble:
Spread the white bean purée on a plate.
Add roasted champignons on top.
Drizzle with chimichurri.
