Perfectly seared mushrooms stacked on top of creamy white bean spread. This simple, yet mouthwatering dish works for breakfast, lunch, snack or dinner. So versatile you’ll find yourself making it again and again!
1-2 tablespoon grapeseed oil (or butter)
1 large clove garlic
8-10 oz of your favorite mushrooms (e.g. shiitake, chanterelles, button, oyster)
Salt and pepper, to taste
~1/3 cup Creamy White Bean Spread (recipe here)
4 slices of bread (gluten-free if desired)
For garnish: Chopped parsley
- Mince the garlic and slice the mushrooms. If you haven’t already made the white bean spread, go ahead and prepare it. Set aside.
- In a large skillet, heat 1 tablespoon of 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 ~4-5 minutes (without disturbing) until golden brown. Add the minced garlic and flip the mushrooms. Let them cook for another ~4-5 minutes until brown on both sides. If they start to look a bit dry, add another tablespoon of oil. Season well with salt and pepper. Remove from heat.
- Toast bread and layer on the White Bean Spread. Top with seared mushrooms and garnish with parsley if desired.
MAKES 4 TOASTS (VEGAN, GLUTEN FREE OPTION)
Credits to Evergreen Kitchen