Makes
2½ cups
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, crushed
- 300g button mushrooms, sliced
- 2 teaspoons each finely chopped fresh thyme and sage
- 1½ tablespoons red wine vinegar
- 1 tablespoon water
- 400g can Edgell Red Kidney Beans, drained
- 1 cup toasted walnuts
- Toasted sourdough bread, baby carrots, cucumber sticks and Thinly sliced radishes, for serving
Method
STEP 1Heat oil in a non stick frypan over medium heat. Sauté shallot and garlic for 3 minutes until softened and just golden. Add mushrooms and sauté for a further 7 minutes. Add herbs, red wine vinegar, water and heat through.
STEP 2
Transfer mixture to a food processor. Reserve a few Edgell Red Kidney Beans for garnish. Add the remaining red kidney beans and walnuts to the food processor and puree until smooth.
STEP 3
Spoon mixture into a serving dish and chill for 1 hour. Serve topped with reserved red kidney beans, toasted sourdough bread and vegetables on the side.
Tips
Make up to 2 days ahead and refrigerate until required.