Nori, Butter Bean & Mushroom Rolls By Chef James Taylor

I’ve been really inspired by the Beans is How campaign and have been cooking with pulses in my primary school kitchens and at home every week.
I love the work @hodmedods and @boldbeansco are doing both growing pulses and raising their popularity in the uk. Both my recipes could be used with a variety of different pulses so it’s a great way to diversify your diet and support local growers. Amazing for nourishing the soil and the people!


  • 1kg mixed Mushrooms (I used chestnut mushrooms & shiitake mushrooms)
  • Sesame oil
  • 1 large red onion - finely diced
  • 8 Garlic Cloves - minced
  • Cooked Butter Beans (I used @boldbeanco )
  • Fresh Herbs (I used tarragon & parsley)
  • Nori Seaweed sheets


  1. Process mushrooms in a food processor until very finely chopped

  2. Cook the diced onions in some sesame oil until soft - season with sea salt

  3. Add the Garlic and cook for 2 more minutes

  4. Add the mushrooms & cook until the all the water has evaporated & the mix is quite dry

  5. Process the butter beans until smooth, then stir into the mushroom mix to bind together

  6. Cool & finish with the chopped herbs

  7. Lay some cling film out on a worktop and lay the nori sheets flat on top

  8. Put some of the mushroom mix on top of the nori nearer to one edge and mold into a thin sausage shape

  9. Very carefully wrap the nori over the mushroom mix as tightly as possible and roll up as if you are rolling sushi

  10. Wrap the cling film around and keep rolling until a nice tight long sausage shape

  11. Tie the ends of the cling film and leave in the fridge to chill

  12. When ready to serve slice into 2 inch lengths and add a little garnish on top of your choice

See who’s putting #beansonthemenu