baby bella mushrooms, de-stemmed
yellow onion, cut into 6 wedges
red chili, deseeded if desired
coriander seeds, chopped or crushed
Preheat oven to 335°F. On a baking sheet, add cremini mushrooms (top side down), yellow onion, garlic, and red chili.
Scatter cumin seeds, coriander seeds, Chipotle flakes over the ingredients. Drizzle olive oil and distribute tomato paste over the ingredients. Bake covered with parchment paper and weighted down by a lid for 20m to avoid burning.
Remove all ingredients but the mushrooms to blend with an immersion blender or blender. Add a tablespoon of water gradually if it helps to blend.
Flip the mushrooms and add the onion blend back to the baking sheet and bake for another 10m.
brown rice, rinsed
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
In a blender, purée all ingredients until smooth.
In a saucepan, gently heat bean purée until warm over low heat.
scallions, finely sliced
To serve, divide the white bean purée between two plates. Add rice.
Top with onion blend and divide the spiced slow-roasted mushrooms.
Garnish with scallions.