Mushrooms on Toast
By Chatelaine
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
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.
