Mushrooms and White Beans on Toast

Great for breakfast, lunch or dinner, this easy and comforting dish combines rich and earthy mushrooms with creamy mashed beans and is ready in 15 minutes.

Ingredients

VEGAN

Serves: 2

Ready in: 15 mins

• 2 tbsp oil, plus extra to serve
• 1 garlic clove, finely chopped
• 1 x 200g pack chestnut mushrooms, sliced
• ½ tsp thyme
• 1 small onion or 2 shallots, finely chopped
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 lemon, zested and juiced, ½ cut into wedges
• Small handful parsley, finely chopped
• 4 slices sourdough bread, toasted

Method

1. Heat 1 tbsp oil in a large pan and fry the garlic for 30 secs. Add the mushrooms and thyme, and cook for 6-8 mins until golden. Season to taste.
2. Meanwhile, heat the remaining oil in a large saucepan, add the onion or shallot and cook for 3-4 mins or until softened. Add the beans, lemon juice and 50ml water. Gently simmer for 4-5 mins or until the beans have softened.
3.  Mash or whizz the beans with a stick blender until smooth, adding a splash more water if needed. Season and stir in the lemon zest.
4.  Stir the parsley into the cooked mushrooms. Spread the warm, toasted sourdough with the cannellini mash and pile the mushrooms on top. Serve drizzled with a little olive oil, with lemon wedges on the side for squeezing.