This Autumn Salad Recipe Mixes Mushrooms, Butter Beans & Broccolini In A Creamy Sauce

By Angela Casley
Butter beans, broccolini and mushrooms combine in a creamy parmesan sauce. Photo / Babiche Martens

This salad laden with butter beans, broccolini and mushrooms is as easy to make as it is to devour.

This is a meal on its own, but would also work beautifully as a side dish. The butter beans add substance to this meal, which is packed with goodness, including kale.


Serves 4

390g tin butter beans

2 cups edamame or peas

1 Tbsp lemon zest

¼ cup lemon juice

3 Tbsp olive oil

Salt and pepper, to taste

1 Tbsp grated ginger

3 garlic cloves, grated

1 bunch broccolini, cut into 3cm pieces

100g mushrooms, quartered

3 cups shredded kale

150g crème fraiche

½ cup grated parmesan
  1. Place 1 cup of butter beans, 1 cup of edamame, lemon zest, juice and 2 Tbsp olive oil in a blender. Mix until well combined. Season with salt and pepper to taste.
  2. Heat the remaining oil in a large frying pan to medium heat. Add the ginger, garlic, and broccolini stalks and cook for 3 or 4 minutes. Add the remaining broccolini and mushrooms, cooking for a few minutes to soften. Add the kale to wilt and the remaining butter beans and edamame.
  3. Stir through the puree of beans, crème fraiche and half the parmesan, mixing until well combined. Season with salt and pepper.
  4. Serve while hot with the remaining parmesan.

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One-pot butter beans in vegetable herb sauce. Simple in both ingredients and method, this dish makes the perfect rustic supper.

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