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MUSHROOMS ON TOAST WITH WHITE BEAN PUREE

MUSHROOMS ON TOAST WITH WHITE BEAN PUREE

Seared mushrooms, stacked on top of creamy white bean spread - it's so simple! This dish works for breakfast, lunch, a snack or for dinner.

Prep: 15 minutes
Cook Time: 10 minutes
Serves: 2

Method

for the white bean puree: 

In a food processor, combine the beans, lemon juice and olive oil. Pulse until mixture is smooth. Taste and season as desired. Add extra lemon and salt to taste (if required).

Re-pulse mixture to ensure all ingredients are well incorporated. Remove from the food processor and set aside until needed. The bean spread can be made a day in advance and kept refrigerated until needed.

 

for the mushrooms: 

In a large frypan, heat 2 tablespoons of cooking oil over medium-high heat. Once hot, scatter the sliced mushrooms into the pan. Stir to coat them in oil, and then let them cook for 5 mins without stirring until golden brown.

Add the garlic and mix well. Let cook for another five minutes until mushrooms are brown on both sides. If they start to look a bit dry , add another tablespoon of oil. Season well with salt and pepper, remove from heat and set aside.

 

to serve:

Toast the bread while the mushrooms are cooking and then layer on the white bean spread. Top with the seared mushrooms and garnish with the chopped parsley and chilli flakes.

Ingredients

for the white bean puree: 

1 can Cannellini Beans rinsed well and drained

2 tbsp Lemon Juice

1/4 cup Olive Oil

1 clove of garlic peeled and sliced

1/2 tsp Salt

 

for the mushrooms: 

2 tbsp Cooking oil

300g brown and portobello mushrooms roughly sliced

 

to serve:

4 slices Toasted Wild Wheat sourdough bread slices

1 bunch Italian parsley roughly chopped

Farro chilli flakes to taste (optional)

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