RECIPES BY Rhiannon Lambert

Garlic Mushroom Toast

  • 15 MINS
  • 2 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

Olive Oil

6 cloves garlic, crushed

1 tsp butter/oil

1 punnet speciality mushrooms (200g)

Handful of fresh thyme and chives, chopped

50ml soya cream

Juice 1 lemon

Salt & Pepper

1 tin butter beans, drained

Directions

  1. Slice the larger mushrooms, keeping some of the smaller ones whole.
  2. Place a pan on a medium heat and melt the butter. Once it is beginning to melt, fry half of the garlic for 30 seconds, until it is softened but not brown. Save the other half of the garlic for the spread.
  3. Add the mushrooms and some of the herbs, saving some for garnish. Stir to coat in the garlic butter, frying for 5 minutes.
  4. Meanwhile make your butter bean spread by combining the butter beans, the rest of the garlic, a handful of the thyme leaves, two tablespoons of olive oil, juice from half a lemon, and a pinch of salt in a processor and pulsing to a smooth paste. Pop your bread in the toaster.
  5. When your mushrooms are brown and beginning to soften, stir in the cream and the juice from the other half of the lemon, and season to taste with salt and pepper.
  6. Warm through for a couple of minutes while you layer your toast with the spread, then top with your mushrooms and a sprinkling of the herbs.
  7. You will likely have some leftover butter bean spread, which can be kept in the fridge for up to 3 days. A perfect accompaniment for veggies and toast!