Mushrooms, lima bean puree and spicy tomato paste

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Recipe by Damaris Beems Course: SidesCuisine: European




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It is a strong combination of flavors and substances. Well-baked mushrooms, a very spicy tomato paste and the soothing and slightly sour lima bean puree. It makes it a great big picture on your plate and fantastic taste in your mouth.


  • 750 mushrooms (or 4 portabello’s)

  • 10 cloves garlic

  • 1 onion

  • 1,5 table spoon chili flakes

  • 1 red hot chili pepper

  • 1 table spoon cumin seeds and coriander seeds

  • 1 small can tomato paste

  • 1 can lima beans

  • 2 table spoons lemon juice

  • 400 ml olive oil

  • salt and pepper


  • Cut the chestnut mushroom into strips and fry them well in some olive oil.
    If you choose to use portabellos for this dish, fry them well on both sides. But you leave them whole. The idea is that you fill them with the lima bean puree and then scoop the tomato puree on top.
  • For the tomato puree, fry the chopped onion and finely chopped garlic cloves in 50 ml of olive oil, together with the chili pepper and cumin, chili flakes and coriander seeds in a little olive oil. Then puree it in a food processor together with 3/4 of the olive oil. Then you put this sauce back in a pan over low heat. You add the tomato puree and let the flavors interact. Season with salt and pepper.
  • Now put the lima beans in the food processor with some salt, the lemon juice and the rest of the olive oil. Spoon the puree into a pan and heat it gently.
  • Now you are ready to serve. Spoon the lima bean puree onto a bowl. Divide the chestnut mushrooms on it and add the tomato sauce on top.

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