Mushrooms on ToastBy Chatelaine
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.
- 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.