Recipe: Leek and Mushroom Creamy Bake with Butter Beans
This is the kind of cosy, comforting dish I love to make when I want something hearty, nutritious and simple. Soft leeks, mushrooms and butter beans create a rich, creamy base without needing any actual cream, thanks to Greek yogurt and either nutritional yeast or miso for depth of flavour.
The chestnut and rye crumb gives it a gorgeous crunchy topping that contrasts beautifully with the creamy bake underneath. It’s full of fibre, plant protein and natural flavour, and works just as well for a midweek supper as it does for a weekend lunch. Perfect served with a big green salad or some steamed greens.
Crumble Topping
1 x packet 180g Merchant Gourmet cooked chestnuts
2 x thick slices rye bread or 4 of the thinner sliced ones
4 x tbsp Jumbo Organic Oats
3 tbsp x olive oil
Seasoning
Grated Parmesan optional
Base ingredients
3 x Large Leeks
1 x clove finely chopped garlic
400g mushrooms.
2 tbsp olive oil
1x 570g jar of Queen Butter Beans
4 x tbsp Fage 5% Greek Yogurt
2 tbsp nutritional yeast OR 1 dsp Miso Paste
black pepper
French tarragon
Preparation:
Chop leeks and chop garlic.
Cook in olive oil in a ‘hob to oven’ pan until softened with chopped garlicSlice or chop mushrooms (depending on preferred consistency).
Add mushrooms to leeks and cook through.
Add jar of butter beans with the juice.
Cook mixture through, then add 2 tablespoons nutritional yeast OR 1 dessert spoon miso paste. Check and adjust seasoning and add the tarragon.
Stir the yogurt into the leek mushroom and butter beans.
Add more if you prefer a more creamy / runnier sauce.
Assembly and baking:
Make crumb topping: blend chestnuts and rye bread in food processor until small but not too fineAdd oats to the crumb mixture. Stir through the olive oil and some black pepper
Sprinkle crumb topping over butter bean mixture
Optional: grate Parmesan on top before baking. Bake in oven until golden and crispy on top.
