Sunday, May 27, 2012

Marinated White Beans & Cremini Mushrooms

Today's recipe was inspired by a recent outing to Hillside Farmacy, a new restaurant here in Austin.  I was torn between ordering marinated mushrooms and marinated Gigante beans with mixed olives as an appetizer.  A real coin-flipper, right?  I eventually went with the Gigante beans, which were delicious.  In fact, they were the highlight of my entire meal that night.  But even so, the thought remained in my head, "Wish I could have had both."  And when thoughts like that linger, I know there's only one thing to do.

As we head into another blazing hot Texas summer, trust that today's recipe will be made often in the Canary Kitchen.  Refreshing, satisfying, and surprisingly simple to make, it's perfect for any party, picnic, or just for you.

Savor and enjoy.

Marinated White Beans with Cremini Mushrooms, Onion, & Zucchini
Gluten-Free & Vegan

Prep Time: less than 10 minutes total
Inactive Prep Time: at least 90 minutes
Yield: approximately (5) 1/2 cup servings 

1 c sliced Cremini mushrooms
1/8 c thinly sliced onion
1/4 c thinly sliced zucchini

1 tablespoon apple cider vinegar
1 tablespoon + 2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon agave
3/4 teaspoon salt*
1 1/2 teaspoons Herbs de Provence
4 tablespoons extra virgin olive oil

(1) 15 oz can or 1 1/2 c cooked white beans

1.  Wipe mushrooms clean, removing any portion of the stem that is discolored, and then slice into small bite-size pieces to yield 1 cup (about 6-8 small-sized mushrooms).  Button mushrooms are a good substitute if you don't have Cremini.  Combine mushrooms, onion, and zucchini in a bowl.
2.  To make the marinade/dressing, whisk all remaining ingredients except olive oil in another bowl.  If you do not have Herbs de Provence, you can substitute a combination of oregano, basil, rosemary, and/or thyme.  You can also use whatever dried herbs you have on hand or would otherwise prefer.  
3.  Gradually whisk in the olive oil.  If you can, choose an olive oil with fruitiness or floral qualities to it, like an Arbequina.  Once the marinade comes together, pour over the mushrooms, onion, and zucchini. Toss to coat and then cover and chill for at least 30 minutes.
4.  While giving the raw ingredients a head start with the marinade, prepare the beans.  I used Great Northern beans, but you could also substitute Navy or Flageolet beans.  If using canned beans, drain and then rinse gently in a colander with cold water to remove all the canning liquid.  If starting from dried beans, 1/2 cup dry will yield almost 2 cups cooked. 
5.  Add beans to the rest of the ingredients and toss well to coat.  Cover and chill for at least 1 hour more before serving. 

*Note: The amount of salt indicated is conservative and is based on using canned beans which are usually already lightly salted.  When I used beans that I cooked myself, I added another 1/4 teaspoon salt.  Season to your taste.

Slice, chop, meditate, smile.

Just added the white beans and ready for marinating magic.


With the inevitable picnics, pool-side parties, and barbecues that go hand in hand with summer, this is an ideal offering that doesn't take much to make but delivers flavor in spades.  Serve with a slice of grilled, crusty bread rubbed with garlic and olive oil, over a bed of fresh greens, or simply on its own. In whatever way you choose to enjoy it, I hope it brings a smile to your face and a desire to share it with those you love and cherish.

Have a safe and happy Memorial Day.


  1. Looks delicious...sounds delicious...I've got to try it!

    1. It's both! Looking forward to you trying it!


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