1 Tbsp cooking oil of choice
2 shallots, finely diced
6 cloves garlic, minced
400g mushrooms (white button or crimini are best)
2 tins butter beans, rinsed
4 leaves of kale, washed and torn into small pieces
1 large handful of parsley, chopped
Miso Sauce
85g raw cashews
250ml boiling water
20ml brown miso paste
5ml maple syrup
5ml Dijon mustard
30ml lemon juice
5ml garlic powder
5ml paprika
5ml ground cumin
10g nutritional yeast
pinch of sea salt
In a blender, soak cashews in boiling water for 10 minutes. Add remaining miso sauce ingredients and blend until smooth. Add extra water as needed for a consistency similar to a salad dressing.
In a large pan, heat oil over medium-high heat and sautee shallot and garlic until fragrant. Add chopped mushrooms, and cook until they've reduced in volume by at least half. Add kale and butter beans, stirring frequently. Add sauce and bring to a simmer - continue to cook for 5 minutes, adding water as needed.
Finish with chopped parsley, and serve with toasted sourdough bread for scooping, or steamed rice.
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