Mushrooms on Toast
45
- Prep Time10 mins
- Total Time20 mins
- Makes4 servings
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
Mushrooms
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
Instructions
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.