Mushrooms On Toast
Mushroom on toast with a healthy twist!
About this Recipe
By: Amanda Higgins
Mushrooms on toast is an old time classic, but this has an amazing twist giving it a very healthy spin. This recipe has been adapted but was originally created by a nutritionalist Heidi Di Preez in Cape Town.
This recipe uses butter beans to create a wonderful sauce. By omitting the cheese this recipe is fully vegan.
Mushrooms are a rich vegetable, low in calories and a good source of fibre, protein and antioxidants. They may also help reduce the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer, and diabetes. They’re also great sources of Selenium.
- 1 tin butter beans
- 2-3 tablespoons coconut milk or sour cream
- 3 tablespoons lemon juice, use only 2 tablespoons if using the sour cream
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt or too taste
- Black pepper to taste
- 2 teaspoons freshly chopped rosemary (optional)
- 3 punnets of mushrooms: I used 1x Portabello mushrooms; 1x shimeji mushrooms; 1x button mushrooms – you can use any kind. If you prefer large black mushrooms, go for it!
- Bread of your choosing – either gluten free or normal wheat bread
- freshly chopped rosemary
- goats chess to crumble on top or a strong mature cheddar (optional if you can tolerate dairy)
- coconut oil for frying the mushrooms
Step by Step Instructions
In a blender, add the butter beans, coconut milk or sour cream, lemon juice, cayenne pepper, salt, pepper and chopped rosemary; blend until it’s smooth and creamy. Taste and adjust the seasoning. Some may like it a little saltier or a little more lemony! Set aside.
Lightly toast the bread – be careful not too overdo it as the toast is still going to go in the oven and you don’t want them too burn. Chop all the mushrooms and add to a large pan with the oil. The quantity of mushrooms is enough for 8 pieces of toast.
Fry the mushrooms until they are starting to go a little golden. If using large black mushrooms drizzle with a little olive oil and salt, bake in the oven – 200ºC, for about 20 minutes until they are soft and sizzling.
Lay the toasts on an oven tray and pile each piece with the fried mushrooms. Using a tablespoon place a dollop of the butter bean sauce in the centre of each toast and sprinkle with the your choice of cheese. (optional)
Heat the grill to 220ºC and place the tray under the grill for about 8 minutes or until the cheese bubbles. If not using the cheese, the grill will warm the butter bean sauce and allow it to melt a little into the mushrooms.
Garnish with a sprinkle of rosemary and serve!