Lazy Mushroom Kyiv with Creamy Butter Bean and Potato Mash

The ultimate nostalgic dinner but plant based and made 10 times easier!

Done in 35 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the mushrooms

2-4portobello mushrooms, stem removed

1 tbspolive oil

to tastesalt and freshly cracked black pepper

For the mash

350gpotatoes

150gwhite beans

60mlplant-based milk, warmed

1.5 tbspnutritional yeast

1 tspdijon mustard

to tastelemon juice

to tastesalt and freshly cracked pepper

1 tspvegan butter

For the butter

85gvegan butter, softened

15gparsley

2 garlic cloves, grated

1/2fresh jalapeño, finely chopped

1 tspcapers, finely chopped

1 tsppickled jalapeños, finely chopped

to tastesalt and freshly cracked black pepper

For the breadcrumbs

2 tbspolive oil

50g panko breadcrumbs

1 lemon, zested

Everyone loves a chicken Kyiv and this is our ultimate plant based version that's deconstructed so you don't have to spend ages breading mushrooms when you want something quick and comforting.

Method

Preheat the oven to 200 degrees/180 fan. Place the mushrooms on a baking tray, dome side on the tray. Drizzle with plenty of olive oil, salt and pepper and rub in to ensure the mushroom is fully coated. Place in the oven once preheated and roast for around 30 minutes.

Whilst the mushrooms roast, fill a saucepan with cold water then add the potatoes with a pinch of salt and bring to the boil. Boil until completely softened.

Once the potatoes are cooked, drain and mash with the beans (draining some of the liquid, but not all). Pass through a sieve to ensure there are no lumps then add the hot milk and the rest of the ingredients to season the mash.

Combine all the ingredients for the butter in small bowl. Mix until thoroughly combined. Spoon into the middle of the mushrooms then place back in the oven until melted.

Finally heat the olive oil for the breadcrumbs in a large frying pan. Once hot, add the panko breadcrumbs and stir into the oil. Fry the breadcrumbs for around 2 minutes, stirring continuously over a medium low heat until golden brown.

Add salt, pepper and lemon zest to the breadcrumbs then assemble everything. Generously dollop some mash onto the plate followed by the mushrooms, and a generously helping of breadcrumbs. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.