Mashed cannellini beans and mushrooms on toast

Mashed cannellini beans and mushrooms on toast

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

Cooking mode
  1. 1. 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.
  2. 2. In a medium bowl, add the cannellini beans, olive oil and lemon juice. Mash together until creamy but slightly chunky.
  3. 3. 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.
  4. 4. Serve the mashed beans on the toasted sourdough and top with mushrooms, ground black pepper and pea shoots.
Baker Beanie Author

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