These butter beans and mushrooms on toast combine creamy beans, garlicky mushrooms, and crisp sourdough for a filling vegan meal. The recipe comes together quickly and uses simple ingredients to create a lunch or dinner with plenty of flavor and texture.
Ingredients
- 2 slices sourdough bread
- 1 tbsp olive oil plus extra for toasting, if needed
- 1x 400 g tin butter beans drained and rinsed
- Juice of 1 lemon
- 1 tbsp Italian seasoning
- 2 tbsp grilled artichokes diced
- 250 g mushrooms sliced
- 1 pinch of salt
- 1 garlic clove grated or crushed
- 1 tbsp tamari or soy sauce
To serve (optional):
- 1-2 tbsp balsamic glaze
- Fresh parsley chopped
- Chili flakes
Instructions
- Toast the sourdough slices until golden and crisp. For extra flavor, heat a little olive oil in a skillet and toast the bread in the pan until lightly crisped on both sides.
- Place the drained butter beans in a shallow bowl. Add the lemon juice and mash roughly with the back of a fork - you’re looking for a chunky texture, not completely smooth. Stir in the olive oil and Italian seasoning, then fold through the diced artichokes. Set aside.
- Add the sliced mushrooms to a large frying pan with a small splash of water and a pinch of salt. Cook over medium heat until softened and any liquid has evaporated. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tamari and cook until the liquid reduces and coats the mushrooms.
- Spread the butter bean mash generously over the toasted sourdough. Top with the garlicky mushrooms, then drizzle with balsamic glaze if using. Finish with fresh parsley and a pinch of chili flakes.