My family loved bagels and bialys when we were growing up in NYC. They just aren’t the same elsewhere once you’ve had them in NYC. While almost everyone is aware of what a bagel is, most people are unaware of what a bialy is. They’re what I’ve always referred to as a combination of an English muffin and an onion bagel. They don’t have the chewy texture of bagels, but they do have the English muffin’s nooks and crannies. It’s strange that my children, who detest onions, enjoy bialys despite the fact that the tops are stuffed with them. How should I consume a bily? cream cheese or butter, toasted. Use for almost any sandwich or burger after being toasted.
| Prep Time: | 25 mins |
| Cook Time: | 13 mins |
| Total Time: | 38 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 roasted red pepper, peeled and minced
- 2 tablespoons chopped shallot
- 1 teaspoon minced garlic
- 1 teaspoon olive oil
- 1 teaspoon chopped fresh mint
- 1 teaspoon lime juice
- ¾ teaspoon Dijon mustard
- ½ teaspoon minced fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 pinch ground coriander
- 1 pinch ground black pepper
- 1 pinch cayenne pepper
- 2 cups canned cannellini beans
- 2 cups water, or as needed
- 2 teaspoons truffle oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 large portobello mushroom caps
- 4 teaspoons olive oil
- ½ cup vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
- Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
- Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
- Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
- Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
- Harissa sauce can be made the night before.
Reviews
Amazing! The whole family loved them. The combination of flavors was great and it was a quick, easy recipe to make.
Amazing, I liked it so much I made it for the mother in law.
i have made this 2x now . only change is that i don’t heat the beans with water. i drain and rinse them and keep the “water” from the can. I put them directly into the food processor and add fluid until i am happy with the consistency. I heat the bean mixture once i have grilled the mushrooms as we felt it tastes better warm; personal preference. I have one vegan in a family of 5 but everyone loves this recipe.
I made exactly to the recipe , just used liquid in the beans as needed (didn’t need much). My whole family LOVED them, I should have doubled. I think they are perfect as a side dish or appetizer. I’m thinking of trying these out with a bunch of small button mushrooms as an appetizer/side for Thanksgiving.
The bean sauce and topping would also be very good on other sandwiches (hamburgers, chicken sandwich, etc.).
This recipe is awesome!!! It has a flavor that is amazingly similar to a steak but with a different texture. This is an excellent recipe choice for someone on a restricted diet or trying to cut back on red meat.
Since it was 15 degrees outside I skipped grilling the caps and broiled them in the oven. Loved the whole recipe and the flavors! I didn’t add too much water to the beans – about a 1/4 cup and let it almost evaporate and the bean puree was just right!
As an avowed carnivore, I don’t cook pure veggie meals very often, but I made this for a pot luck at work, so our lone vegetarian would have something he could actually eat. At first glance, it seems like a lot of work, but it was actually rather easy to execute. Someone else complained about ti being a bit runny….just remember to drain the beans before putting them in the food processor 😉 I didn’t add any extra water to the beans, just what was packed in the cans with them, ( so that probably helped) and just added a bit of that in to keep the mash from coming out too dry. They came out looking, and smelling delicious, and were a big hit. Probably should have made more, judging by they way they disappeared.
The flavors in this were great, but there were serious problems with the execution – the whole thing was too watery/runny. I would skip the part with boiling the beans and process them without any water. I also recommend letting the mushrooms dry on paper towels after cooking them.
There is a lot going on here and these are a lot of work but worth it in the end. All of the flavors come together nicely and also has nice presentation. The bean/truffle oil was my favorite part. I’d say these are more than just appetizers though and are more of a side dish. Great recipe and one sure to impress your guests.