This recipe offers a comforting, flavorful dish with creamy mushrooms and beans served on toast. It’s a perfect quick meal for breakfast, brunch, or a light dinner. Packed with nutrients and rich in flavor, this dish is simple yet satisfying.
FULL RECIPE
Ingredients
- 200g chestnut mushrooms, sliced
- 1 can of cannellini beans, drained and rinsed
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 150ml double cream
- Salt and pepper to taste
- 4 slices of wholemeal bread
- Fresh parsley, chopped (for garnish)
Directions
- Heat olive oil in a large pan over medium heat.
- Add the garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms and thyme to the pan, and cook for 5-7 minutes until the mushrooms soften and release their moisture.
- Stir in the cannellini beans and cook for another 2-3 minutes, allowing the beans to heat through.
- Pour in the double cream and bring to a simmer. Season with salt and pepper, then cook for 3-4 minutes until the mixture thickens slightly.
- While the sauce is simmering, toast the bread slices until golden and crispy.
- Once the creamy mixture is ready, spoon it generously over the toasted bread.
- Garnish with chopped parsley and serve immediately.
Nutritional Information
- Calories: 300 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fat: 16g
- Fiber: 6g
