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- 4 portabello mushrooms
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons extra virgin olive oil
- 1 cup red wine
- 2 tablespoons soy sauce
- 1 cup dry lima beans
- 1 tablespoon extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup organic, full fat plain yogurt or creme fraiche
- 2 tablespoons chopped fresh parsley
- Soak lima beans in a large bowl of water 12 hours or overnight. Drain and place in a pot with four cups of water. Bring to a boil, reduce heat and simmer, adding more water as needed, for 1 hour or until tender. When soft, drain beans and set aside.
- While beans are cooking, prepare the portabello mushrooms. With a spoon, scrape away the gills and wipe clean with a damp paper towel. Mix minced garlic, thyme and 1 tablespoon olive oil in a small bowl. Rub mixture over the mushrooms, season with salt and pepper and set aside to marinade for at least 15 minutes.
- Heat 1 tablespoon of olive oil on medium-high heat in a large nonstick skillet. Add mushrooms, stem side up, and sear about 10 minutes, until some of the liquid has released and the caps are mostly tender. Flip and cook an additional 5 minutes. Remove from the pan and set aside on a cutting board. Add red wine and soy sauce to the hot pan, scraping up the bits on the bottom, and bring to a boil. Cook 7-10 minutes until thickened and reduced by half. Remove from heat and season with salt and pepper.
- While the mushrooms are cooking, prepare the mashed beans. Heat 1 tablespoon oil in a medium pot on medium-high heat. Add onions and garlic and saute until softened, about 4 minutes. Add beans and white wine and cook, stirring frequently, until the beans are warmed through. Turn off heat, add yogurt, parsley, salt and pepper and lightly mash into a chunky puree.
- Thickly slice the mushrooms. Divide the mash between four plates. Serve mushrooms over mashed beans and drizzle with red wine reduction.