Mushroom Bean Bake with Sage and Olive
First I made mushroom soup. Of course. Then I decided to see what would happen if I tried a mushroom bean bake.
I acknowledge that this savoury dish isn’t the prettiest of my experiments to date, but I do love its subtle mixture of flavours. In fact, it turned out to be a perfect complement for Peanut Butter Tomato Soup, which I recently served at a dinner party. Usually I have a gluten-free sweet cornbread, but this bake fit the bill instead. (And imagine the fun I had asking my guests what they thought was the bake’s main ingredient!)
Makes 8 slices or servings
Cooking tip: Unlike the sweet bean bake, its savoury cousin tastes better warm than cold. Store in the refrigerator and then microwave a piece for 30 seconds at high in the microwave.
- 2 cups white navy beans (19 oz. can), drained and rinsed
- 1½ cups mushrooms, cooked and drained (I put about 2½ cups of fresh mushrooms into a bowl with some water and microwaved them until they’d been reduced in size. )
- 3 eggs (don’t use a substitute)
- ¼ cup fresh sage, chopped
- ¼ cup black olives (I had bought a can of sliced olives and used some of those.)
- 1 tsp. baking powder
- ½ tsp. hot sauce (I’m conservative with this sauce; you might want it hotter.)
- ¼ tsp. salt
- Cooking spray
- Put all ingredients into a food processor and blend until smooth.
- Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
- Pour in batter; it will be thick but flow easily.
- Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
- Serve warm.
For Weight Watchers: A 1/8 slice is 2 points in the PowerPoints program.