Crispy Mushrooms with Cavolo Nero and White Bean Mash

Crispy Mushrooms with Cavolo Nero and White Bean Mash

A satisfying meat-free meal that's packed with goodness and umami. The creamy butterbean mash is a great match for crispy mushrooms and cavolo nero, enhanced with a pinch of Maldon Salt's Garlic Sea Salt. Finished with a drizzle of our Light & Tangy French Dressing, with a subtle acidity to cut through the richness of the dish.


6 tbsp. Cotswold Gold Rapeseed Oil

225g Shiitake mushrooms, cut into ½" slices

Maldon Garlic Sea Salt

400g Cannellini beans, rinsed, drained

2 tbsp Lime juice, plus wedges for serving

 4 Shallots, cut into 1" pieces

1 bunch Cavolo nero, center ribs and stems removed, leaves torn

75g Feta cheese, crumbled

15g Coriander



1. Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Add the shallots and mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with Maldon salt.

2. Meanwhile, purée beans, lime juice, 3 tbsp. oil, 3 tbsp water and a pinch of Maldon Garlic Salt in a blender until smooth, adding more water by the tablespoonful as needed to loosen.

3. Add the cavolo nero to the skillet and cook, tossing often, until wilted and crisp-tender, between 3–5 minutes. Season with Maldon salt.

4. Divide the bean purée between bowls. Top with greens, feta, mushrooms, and coriander. Serve with lime wedges alongside.

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