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Miso mushroom butterbeans

Sometimes I come across a recipe that sparks inspiration, and from there, I craft my own version—one where the flavours are dialled up and the nutritional balance hits that sweet spot of protein and fibre. This dish absolutely delivered.

The deep umami richness was incredibly satisfying—like eating a warm, savoury hug. Roasting the mushrooms gives them a caramelised, meaty texture, while the slow-cooked butterbeans, infused with miso, break down just enough to blur the line between a creamy sauce and hearty bean. A final touch of Greek yoghurt and sauerkraut ties everything together beautifully.

Whether served as a comforting, elegant main or as a flavour-packed side, this dish is a winner.

Each portion as a main hits 31 grams of protein and it has a whopping 20 grams of fibre.

Miso Mushroom Butterbeans (Serves 2 as a main or 6 as a side dish/starter)

Ingredients

  • 400 grams mushrooms (a mix of wild mushrooms is ideal, but regular works too)

  • 2 tablespoons extra virgin olive oil

  • 3 tablespoons soy sauce (divided: for mushrooms and miso sauce)

  • 1 tablespoon maple syrup

  • 1 white onion, finely chopped

  • 4 garlic cloves, finely chopped

  • 10 grams ginger, finely chopped

  • 600 grams lima beans (also known as butter beans in the UK)

  • 2 tablespoons miso paste

  • 200 milliliters vegetable broth

  • 2 tablespoons apple cider vinegar

  • 2 stalks green onion (spring onion), sliced

  • 5 grams sesame seeds

  • 20 grams sauerkraut

  • 75 grams plain Greek yogurt

Directions

  1. Roast the Mushrooms
    Preheat the oven to 220°C (430°F). Toss the mushrooms with olive oil, soy sauce, and maple syrup. Spread on a lined baking tray and roast for 20–25 minutes, until golden and caramelised.

  2. Prepare the Miso Sauce
    In a small bowl, whisk together the miso paste, vegetable broth, soy sauce, and apple cider vinegar until smooth. Set aside.

  3. Sauté Aromatics
    In a pan, heat a bit of oil and sauté the onion, garlic, and ginger for 3–4 minutes, until soft and fragrant.

  4. Cook the Butterbeans
    Add the lima beans and the miso sauce mixture to the pan. Simmer on low for 10 minutes, gently mashing some of the beans to thicken the sauce.

  5. Assemble & Serve
    Top the miso butterbeans with the roasted mushrooms, and finish with spring onions, sauerkraut, a dollop of Greek yogurt, and a sprinkle of sesame seeds.