Mushroom and Green Bean Bowl with White Bean Hummus

Serves 4-5

For centuries Asian cultures have used mushrooms in their cuisine and for medicinal benefits. As a result of more scientific research and consumer interest, “exotic” mushrooms have become easier to find in major grocery stores and farmer’s markets within the United States. In addition to their wonderfully rich, meaty flavor, mushrooms are a good source of B vitamins, fiber, magnesium, and potassium; they’re also the only plant-source of vitamin D. Furthermore, these less familiar fungi contain compounds thought to reduce your risk of cancer, improve the immune system and blood sugar levels.

Ingredients

Hummus

• 1 14-oz can white cannellini beans, rinsed and rained
• 1 clove garlic
• 2 tablespoons lime juice
• 3 tablespoons olive oil
• 3 tablespoons water
• Salt and pepper to taste

Bowl

• 16 oz of various exotic mushrooms (such as oyster, shiitake or maitaki), cut into 2” pieces
• 1 lb fresh green beans, stem end removed and cut into 1” pieces
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• Arugula or other leafy greens
• 2 cups cooked whole grains, any variety (can be left over from another meal)
• 2 tablespoons chopped fresh rosemary

Instructions

1. Make the hummus: Place all of the ingredients, except for water, in a food processor or blender and puree. Add the water in small amounts until all of the ingredients are well combined. Set aside.
2. In a large skillet, cook the chopped mushrooms in 1T olive oil for 5-10 minutes, stirring as needed. Add the soy sauce and continue to cook until the liquid has evaporated and mushrooms are soft and look golden brown. Set aside in a small bowl.
3. Using the same pan the mushrooms were cooked in, add 1 T olive oil and cook the green beans until tender. Season with ground pepper and salt to taste.
4. Build your bowl: put a handful of arugula in the bottom of your bowl and top with ½ cup cooked grains a heaping spoonful of hummus.
5. Next, top with cooked green beans and mushrooms. Garnish with a sprinkle of freshly chopped rosemary.
   Recipe adapted from Bon Appetite Magazine