Ingredients
serves 2- 250g mushrooms, sliced
- 1 tbsp olive oil
- 180g cannellini beans, drained and rinsed
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1½ tbsp nutritional yeast
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp sea salt, to taste
- Ground black pepper, to taste
- Small handful pea shoots (optional)
- 2 slices sourdough, toasted
Directions
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- In a large pan, heat the olive oil over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until slightly browned.
- In a medium bowl, add the cannellini beans, olive oil and lemon juice. Mash together until creamy but slightly chunky.
- Add the nutritional yeast, mustard, garlic powder, salt and ground black pepper. Mix well, adding 1–2 tsp water if needed to reach a spreadable consistency.
- Serve the mashed beans on the toasted sourdough and top with mushrooms, ground black pepper and pea shoots.
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