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. Make it even easier by substituting the puree with your favourite hummus.
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
250g 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)
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