Mushrooms on Toast



10 min


20 min



Mushrooms on Toast

Photo courtesy of Anguel Dimov 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.