Peter Som's Fancy Mushrooms and Creamy Beans with Citrus Brown Butter
Recipe Serves 4
November is a time for families and friends to gather and enjoy meals together. To help you celebrate, this week's Sunday Supper features a vegetarian main course from award-winning fashion designer and culinary creator Peter Som's new Family Style cookbook. In it, he shares recipes that reflect both his Chinese heritage and his California roots, creating dishes that are sophisticated yet deliberately unfussy. Made with oyster, shiitake, maitake, and royal trumpet mushrooms, this delicious dinner is loaded with the many health-boosting vitamins, minerals and antioxidants mushrooms are known for. Simply serve it with a salad and a baguette for a healthy and welcoming dinner.
Ingredients:
Fancy Mushrooms
- 2 lbs fancy mushrooms (oyster, shiitake, maitake, royal trumpet), cut or torn into large bite-size pieces
- 3 garlic cloves, thinly sliced
- 3 tbsp extra-virgin olive oil
- 2 tsp dried thyme (Ground in a FinaMill Dried Herbs+ Pod)
- 3/4 tsp dried rosemary (Ground in a FinaMill Dried Herbs+ Pod)
- 2 tsp Kosher salt (Ground in a FinaMill Everyday Pod)
- 1/2 tsp freshly ground black pepper (Ground in a FinaMill Pepper Pod)
Creamy White Beans
- 2 (15-ounce) cans of cannellini beans, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled
- 2 tsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp Kosher salt (Ground in a FinaMill Everyday Pod)
- 1/4 teaspoon freshly ground black pepper (Ground in a FinaMill Pepper Pod)
Everything Else
- 5 tbsp unsalted butter
- 1/4 tsp cardamom (Grated in a FinaMill Grater Pod)
- 1/2 tsp orange zest, plus 2 teaspoons fresh orange juice
- 1/4 cup freshly grated Pecorino Romano cheese
- Flaky sea salt
- Fresh parsley, roughly chopped, for garnish
- Bread, for serving
Directions:
- Preheat the oven to 450̊ F with a rack in the center position. Place a rimmed baking sheet in the oven to preheat at the same time.
- In a very large bowl, combine the mushrooms, garlic, oil, thyme and rosemary. Season with 2 teaspoons kosher salt and ½ teaspoon of pepper. Carefully spread the mushrooms onto the heated baking sheet in an even layer – you should hear a sizzle as they hit the pan!
- Roast, tossing once and rotating the pan halfway through, for 20 to 25 minutes, or until the mushrooms are browned, tender, and crisp on the edges. If the mushrooms are not sufficiently crisp at this point, turn the broiler on high and broil for 3 to 4 minutes, but watch closely so they don’t burn.
- Meanwhile, make the creamy white beans, by combining the beans, olive oil, garlic, soy sauce, rice wine vinegar and 1 tablespoon of water in a food processor and puree until smooth. Season with 1 teaspoon kosher salt and ¼ teaspoon pepper. Spread the puree onto a service platter or shallow bowl.
- When the mushrooms are done, melt the butter in a small saucepan over medium heat for 5 to 6 minutes, or until the butter has foamed up, brown bits form at the bottom of the saucepan, and the butter is nutty and fragrant. Remove the saucepan from the heat and whisk in the cardamom, orange zest, and juice.
- Top white beans with the warm mushrooms and drizzle the brown butter on top. Finish with Pecorino Romano and flaky sea salt, garnish with parsley and serve with bread.
Bonus Recipe: Creamy Bean Soup
You can make the creamy beans into a soup instead.
- Combine: your creamy beans with 1 ½ to 2 cups of water or stock and a splash of milk in a blender.
- Puree: until smooth.
- Serve: season to taste with salt and pepper before serving.
About Peter Som
Peter Som is the lifestyle expert, award-winning fashion designer and author of FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage. Born and raised in San Francisco, Peter grew up cooking with his mother and his grandmother, as their Chinese heritage and California upbringing informed Peter’s cooking and his approach to food. During Peter’s high-octane fashion years, the CFDA/Vogue Fashion Fund finalist and two-time CFDA Emerging Designer Award nominee spent much of his free time using cooking and food as a way to align, focus and decompress.
In 2019, Peter launched The Extra Taste, a culinary-focused vertical on petersom.com, which occupies a unique space at the intersection of the worlds of fashion, food, interiors, design and more. On The Extra Taste, Peter publishes weekly recipes, pantry and cooking content, and offers design and entertaining advice, beloved by his 3 million Pinterest followers. Peter’s recipes and entertaining tips have been featured in top tier publications including The Today Show, T Magazine, Bon Appétit, Domino, and his designs have been worn by notable women including Michelle Obama, Beyoncé, Scarlett Johansson, and Maggie Gyllenhaal. Follow him on Instagram.
