Portabellini mushrooms have a really lovely, deliciously savoury flavour and are well worth seeking out, but at a pinch, you could use brown chestnut mushrooms as an alternative if you can’t get hold of them.
500 g/1 lb. 2 oz. portabellini mushrooms, stalks removed
100 ml/1/3 cup plus 1 tablespoon extra virgin olive oil
2 garlic cloves, fi nely chopped
1 teaspoon fresh thyme leaves
4 generous handfuls of fresh baby spinach leaves
400-g/14-oz. can cannellini beans, drained and rinsed
LEMON TAHINI DRESSING
75 g/1/3 cup tahini paste
Zest and juice of 1 lemon
2 garlic cloves, grated
Preheat the oven to 160°C fan/180°C/350°F/Gas 4.
Put the mushrooms on a baking sheet. Mix the oil, garlic and thyme together and spoon all but a tablespoon over the mushrooms. Bake for 10–15 minutes, until the mushrooms are cooked. Stir the spinach and beans together with the remaining spoonful of garlic and thyme oil, and spoon this around the cooked mushrooms.
Return everything to the oven for 4–5 minutes, until the spinach is lightly wilted and the beans are warm. Arrange everything on a serving platter and pour over any juices that are left in the pan.
Mix all the ingredients for the tahini dressing together in a bowl with 60–75 ml/1/4–1/3 cup water and drizzle over the mushrooms before serving.