Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a glug of olive oil in a non-stick pan, then add the mushrooms and soy sauce. Cook until golden brown, then remove and set aside.
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For
2
M
I
150
g
Shiitake mushrooms, torn into slices
1
tsp
Light soy sauce
1/2
thumb
Ginger, minced
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Per Serving
Calories
485kcal
Fat
21g
Carbs
43g
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🍽️ Great served with quinoa, rice or toasted sourdough 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Erin B
10 days ago
It was so delicious I ate it before I remembered to take a picture!!
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Gigi
9 days ago
Haha the best kind of compliment! 😂 So glad you enjoyed it that much x
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Heather K
2 months ago
quick and tastes good!
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Gigi
2 months ago
Yay! So pleased you liked it☺️
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Veronika
2 months ago
another hit, every recipe makes me so glad to have this app!!
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Gigi
2 months ago
That makes my day, honestly.♥️♥️
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Gabi S
2 months ago
I can only describe this as a bowl of goodness 🤩 I never have leeks, so decided to test it with spring onions. It was delicious! This cheesy sauce is fantastic!
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Cyprine
2 months ago
Gorgeous. Made in less than 20 minutes, best dinner idea that is still fancy (I mean look at that plate!) Thank you Gigi for such wonderful recipes. I'm doing your tofu this weekend ♥️
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Sara S
3 months ago
No butter beans in local supermarkets so I used cannellini. Also only had smoked tofu. Still fab.
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Gigi
3 months ago
Great improvisation! Cannellini beans are a perfect sub - they have the same slightly nutty flavour and a smooth texture that works great in bean bowls like this! xxx
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A
Amy S
3 months ago
Delicious beans and leeks.
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Gigi
3 months ago
Glad you enjoyed it! xx
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Isabelle B
3 months ago
Absolutely delicious and easy to make. I had to use white kidney beans as they were out of butter beans at my local grocery store and it was absolutely stunning. Yum !!
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Gigi
3 months ago
Yay! Glad it turned out well! xx
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Giuls 🤸♂️
3 months ago
I put less leeks but STILL ✨amazing✨
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Gigi
3 months ago
So happy you liked it 💚
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A
Amy S
3 months ago
Excellent. Also topped it with vegan Parmesan (hemp hearts, lemon zest, salt and nutritional yeast).
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Gigi
3 months ago
Awesome! Love the addition! Is that your own recipe?
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Hilary Ebden
3 months ago
Easy to make and love the combination of leeks and shitake mushrooms..I had mine with chips
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Gigi
3 months ago
Woohoo! 💚💚💚
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Valely
3 months ago
Delicious. We used dark miso paste and chickpeas instead of butty beans, so the colour is different, but it's really amazing
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Gigi
3 months ago
Love the swap! How was the flavour? I might have to give it a try! xx
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Fay M
3 months ago
Even though I am a meat lover, this dish is unreal! I absolutely loved this, and it was very easy to cook. The flavor was magical with sourdough bread. A party in my mouth.
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Fay M
3 months ago
That was a comment from my husband. He obviously loved it. So did I.
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Gigi
3 months ago
This made my day! 💚 thank you for sharing and super happy it was a success :)
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I
Irina C
4 months ago
Quite easy and straightforward to cook. Very tasty, loved the lemon freshness 😀 I served it as such, with no side.
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Gigi
4 months ago
It looks amazing Irina 💚 so glad you enjoyed it!
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Iva
4 months ago
Wonderful meal and easy to make. Instead of shitake I use zucchini and served with quinoa.
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Gigi
4 months ago
So happy it was a hit! Love the swap with zucchini! ♥️
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Joanne Louise C
4 months ago
Another delightful meal. Tastes delicious. Served mine with brown rice.
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Gigi
4 months ago
So glad you enjoyed it, Joanne 💚 Brown rice is a perfect pairing with this one !
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Roxanne D
4 months ago
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Gigi
4 months ago
It looks amazing, Roxanne :)
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V
Valerie D
4 months ago
Do you add the liquid from the can btter beans to the dish? It looks like that in the video
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Gigi
4 months ago
Hi Valerie! I usually drain most of the liquid from the beans, I don’t use all of it because it can make the dish a bit saltier than intended. But if you prefer to keep it in, you absolutely can, it might just need to simmer a little longer 😊
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a glug of olive oil in a non-stick pan, then add the mushrooms and soy sauce. Cook until golden brown, then remove and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
150
g
Shiitake mushrooms, torn into slices
1
tsp
Light soy sauce
1/2
thumb
Ginger, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
485kcal
Fat
21g
Carbs
43g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🍽️ Great served with quinoa, rice or toasted sourdough 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
E
Erin B
10 days ago
It was so delicious I ate it before I remembered to take a picture!!
Like
Reply
Cancel
Gigi
9 days ago
Haha the best kind of compliment! 😂 So glad you enjoyed it that much x
Like
Reply
Cancel
Heather K
2 months ago
quick and tastes good!
Like
Reply
Cancel
Gigi
2 months ago
Yay! So pleased you liked it☺️
Like
Reply
Cancel
V
Veronika
2 months ago
another hit, every recipe makes me so glad to have this app!!
Like
Reply
Cancel
Gigi
2 months ago
That makes my day, honestly.♥️♥️
Like
Reply
Cancel
Gabi S
2 months ago
I can only describe this as a bowl of goodness 🤩 I never have leeks, so decided to test it with spring onions. It was delicious! This cheesy sauce is fantastic!
Like
Reply
Cancel
Cyprine
2 months ago
Gorgeous. Made in less than 20 minutes, best dinner idea that is still fancy (I mean look at that plate!) Thank you Gigi for such wonderful recipes. I'm doing your tofu this weekend ♥️
Like
Reply
Cancel
Sara S
3 months ago
No butter beans in local supermarkets so I used cannellini. Also only had smoked tofu. Still fab.
Like
Reply
Cancel
Gigi
3 months ago
Great improvisation! Cannellini beans are a perfect sub - they have the same slightly nutty flavour and a smooth texture that works great in bean bowls like this! xxx
Like
Reply
Cancel
A
Amy S
3 months ago
Delicious beans and leeks.
Like
Reply
Cancel
Gigi
3 months ago
Glad you enjoyed it! xx
Like
Reply
Cancel
Isabelle B
3 months ago
Absolutely delicious and easy to make. I had to use white kidney beans as they were out of butter beans at my local grocery store and it was absolutely stunning. Yum !!
Like
Reply
Cancel
Gigi
3 months ago
Yay! Glad it turned out well! xx
Like
Reply
Cancel
Giuls 🤸♂️
3 months ago
I put less leeks but STILL ✨amazing✨
Like
Reply
Cancel
Gigi
3 months ago
So happy you liked it 💚
Like
Reply
Cancel
A
Amy S
3 months ago
Excellent. Also topped it with vegan Parmesan (hemp hearts, lemon zest, salt and nutritional yeast).
Like
Reply
Cancel
Gigi
3 months ago
Awesome! Love the addition! Is that your own recipe?
Like
Reply
Cancel
Hilary Ebden
3 months ago
Easy to make and love the combination of leeks and shitake mushrooms..I had mine with chips
Like
Reply
Cancel
Gigi
3 months ago
Woohoo! 💚💚💚
Like
Reply
Cancel
V
Valely
3 months ago
Delicious. We used dark miso paste and chickpeas instead of butty beans, so the colour is different, but it's really amazing
Like
Reply
Cancel
Gigi
3 months ago
Love the swap! How was the flavour? I might have to give it a try! xx
Like
Reply
Cancel
Fay M
3 months ago
Even though I am a meat lover, this dish is unreal! I absolutely loved this, and it was very easy to cook. The flavor was magical with sourdough bread. A party in my mouth.
Like
Reply
Cancel
Fay M
3 months ago
That was a comment from my husband. He obviously loved it. So did I.
Like
Reply
Cancel
Gigi
3 months ago
This made my day! 💚 thank you for sharing and super happy it was a success :)
Like
Reply
Cancel
I
Irina C
4 months ago
Quite easy and straightforward to cook. Very tasty, loved the lemon freshness 😀 I served it as such, with no side.
Like
Reply
Cancel
Gigi
4 months ago
It looks amazing Irina 💚 so glad you enjoyed it!
Like
Reply
Cancel
Iva
4 months ago
Wonderful meal and easy to make. Instead of shitake I use zucchini and served with quinoa.
Like
Reply
Cancel
Gigi
4 months ago
So happy it was a hit! Love the swap with zucchini! ♥️
Like
Reply
Cancel
Joanne Louise C
4 months ago
Another delightful meal. Tastes delicious. Served mine with brown rice.
Like
Reply
Cancel
Gigi
4 months ago
So glad you enjoyed it, Joanne 💚 Brown rice is a perfect pairing with this one !
Like
Reply
Cancel
Roxanne D
4 months ago
Like
Reply
Cancel
Gigi
4 months ago
It looks amazing, Roxanne :)
Like
Reply
Cancel
V
Valerie D
4 months ago
Do you add the liquid from the can btter beans to the dish? It looks like that in the video
Like
Reply
Cancel
Gigi
4 months ago
Hi Valerie! I usually drain most of the liquid from the beans, I don’t use all of it because it can make the dish a bit saltier than intended. But if you prefer to keep it in, you absolutely can, it might just need to simmer a little longer 😊
Like
Reply
Cancel
