Mushrooms on Toast


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 servings
Mushrooms on Toast

Images courtesy of Anguel Dimov, Carl Ostberg and @evergreenkitchen.

The plant-based cooking chronicled on Bri Beaudoin's Evergreen Kitchen blog never feels like a compromise. Case in point: this hearty toast with fungi, a mighty B.C. crop.

White Bean Spread

  • 1 garlic clove

  • 2 tbsp olive oil

  • 1/2 tsp lemon zest

  • 1/2 tsp salt

  • 2 tbsp fresh lemon juice

  • 1 398-ml can cannellini beans, drained and rinsed


  • 1 large garlic clove, minced

  • 4 slices bread, (gluten-free if desired)

  • Chopped parsley, for garnish

  • 1 tbsp neutral oil or butter

  • 284 g mixed mushrooms, such as shiitake, chanterelles, button, oyster


  • Spread: In a food processor, combine beans, garlic clove, lemon juice, 2 tbsp olive oil, lemon zest and salt. Pulse until mixture is smooth and creamy.

  • Mushrooms: Mince the garlic and slice the mushrooms. In a large skillet, heat 1 tbsp oil over medium-high heat. Once hot, scatter the sliced mushrooms into the pan. Stir to coat them in oil, then let them cook for about 4 to 5 min (without disturbing) until golden brown. Add the minced garlic and flip the mushrooms. Let them cook for another 4 to 5 min until brown on both sides. If they start to look a bit dry, add another tbsp of oil. Season well with salt and pepper, to taste. Remove from heat.

  • Toast bread and layer on bean spread. Top with seared mushrooms and garnish with parsley if desired.

Kitchen tip

  • Extra bean spread can be stored in an airtight container, in the fridge. Can be used in sandwiches, wraps or as a dip for fresh veggies.