Mushroom and White Bean Dip Toast
Ingredients
- 1-2 tablespoon grapeseed oil or butter
- 1 large clove garlic
- 8-10 oz mushrooms (e.g., shiitake, chanterelles, button, oyster)
- Salt and pepper to taste
- 4 slices of bread (gluten-free if desired)
- Chopped parsley for garnish
White bean spread
- 1 can (19 oz / 540 g) cannellini beans, strained and rinsed
- 1-2 cloves garlic
- 2-3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- Optional garnish: lemon zest, chili flakes, chopped Italian parsley
Preparation
Mince the garlic and slice the mushrooms. If the white bean spread hasn't been made, prepare it and set aside.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add mushrooms, stir to coat, and cook for 4-5 minutes until golden brown.
Add minced garlic and flip the mushrooms. Cook for another 4-5 minutes until brown on both sides. Add more oil if needed and season with salt and pepper. Remove from heat.
Toast the bread, layer with White Bean Spread, top with seared mushrooms, and garnish with parsley if desired.
White bean spread
In a food processor, combine cannellini beans, garlic, 2 tablespoons lemon juice, olive oil, and lemon zest. Pulse until smooth.
Taste and season as desired. Add extra lemon juice and salt if required, then re-pulse to incorporate all ingredients.
