Most of the traditional recipes I’ve learned have been so much more than handing over a recipe card…the recipe usually comes with an in-person demonstration of how to roll the dough “like so” or how to turn the heat down when the skin looks “like this” or how to add garlic until it tastes “like this”. I was just telling my mom about the time I watched my grandma and her friends make paskas…and how they would carefully follow their recipe card, and then once they started kneading the dough, they’d be adding a dash of flour or an extra egg or a slice more of butter….basically the recipe is a rough estimate for how to make it, but you need to know the secrets to make it the best it can be.

I grew up in the Ukrainian tradition and so the height of Christmas festivities were on Christmas Eve. As a kid, I remember the hustle and bustle in the kitchen as everyone rushed to get all TWELVE dishes onto the table. Let me tell you, that’s not easy! Getting twelve dishes onto the table, hot and ready for more than 20 people is quite the incredible feat. Some of the dishes were passed down to my parents and aunties from their parents or grandparents. Of course, each generation adds a little something of their own to the dish. You have to make your mark before passing it on to the next gen, right?

This dish is a traditional dish that has my own spin on it. White beans mashed with garlic are one of the traditional twelve dishes, but it’s not really considered the star of the show….and what can I say - I have a thing for the underdog;) White beans, simmered with garlic, shallots and herbs and then pureed until silky smooth…topped with those buttery mushrooms and that sour-sweet balsamic. It can be enjoyed as a side (like you would eat mashed potatoes) or as a main dish (there’s a ton of protein there!) with a salad on the side. Check out the recipe for Garlicky White Bean Mash with Balsamic Mushrooms at the link in my profile!

This is part of a series of recipes I’ve created in partnership with Alberta Pulse Growers, a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Head on over to their website to learn more tips, tricks and recipes using pulses!

Recipe

Garlicky White Bean Mash with Balsamic Mushrooms

Ingredients

2 tbsp canola oil
6 cloves of garlic, peeled
1 tsp thyme, finely chopped
2 large shallots, cut into quarters
8 cups cooked Great Northern beans
2 cups chicken broth
Salt and pepper, to taste
4 tbsp butter
6 cups cremini, white and/or shitake mushrooms, scrubbed and sliced
¼ cup balsamic glaze, divided
¼ cup parsley, chopped

Directions

In a large skillet over medium heat, add canola oil, garlic, thyme and shallots. Saute until warm and fragrant, about 2 minutes.
Add beans and 2 cups broth, bring to a simmer and cook for 5 minutes.
Pour everything from the skillet into a blender or food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a serving dish and cover until ready to serve.
Using the same skillet, melt butter and add mushrooms and a pinch of salt and pepper.
Saute until mushrooms are very tender and dark in colour about 10-15 minutes. Add half of the balsamic glaze, and toss to incorporate, cooking for another 2 minutes.
When you are ready to serve, top the puree with mushrooms. Drizzle with remaining balsamic glaze and sprinkle with chopped parsley.