White Bean Purée Sautéed Mushrooms on Toast

2 servings • 20 minutes

Ingredients

• 1 1/2 Cups Cannellini beans (tinned, drained)
• 1 tsp Lemon Juice
• 2 tbsps Extra Virgin Olive Oil
• Sea Salt & Black Pepper (to taste)
• 8 White Button Mushrooms (sliced)
• 2 Garlic cloves, minced
• 2 slices Sourdough Bread (toasted)
• 1 tbsp Parsley (chopped)

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Directions

1. In a food processor, purée the beans, lemon juice, and half of the olive oil until smooth. Season with salt and pepper to taste.
2. In a medium pan over high heat, add the remaining olive oil. Once the oil is hot, sauté the sliced mushrooms and garlic for two to three minutes or until cooked and the mushrooms are golden brown. Season with salt and pepper to taste.
3. Spread the white bean purée evenly on top of the toasted bread.
4. Top with the sautéed mushrooms and chopped parsley.

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Notes

Leftovers: Refrigerate the white bean purée and sautéed mushrooms in separate airtight containers for up to three days.

Additional Toppings: Chili flakes, fresh mint or thyme