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Elevate your toast game with this Creamy Mushroom, Dill & White Bean Toast recipe. Sautéed onions, garlic, and earthy mushrooms create a flavourful base, combined with creamy white beans and a touch of cashew cream or sour cream for richness. The mixture is generously spread over a toasted slice of bread, topped with hummus for extra creaminess, and garnished with fresh dill. Squeeze some zesty lemon juice over it all for a burst of tanginess. This easy-to-make toast is a delightful blend of textures and flavours, perfect for a satisfying breakfast or a light lunch option.
Why You'll Love This Creamy Mushroom, Dill & White Bean Toast
- Delicious and Creamy Flavour: The combination of sautéed mushrooms, white beans, and creamy cashew or sour cream results in a rich and satisfying flavour. The mushrooms provide a meaty texture and earthy taste, while the beans add a creamy and slightly nutty flavor. The cashew cream or sour cream enhances the creaminess and adds depth to the dish. The overall taste is savoury, hearty, and comforting.
- Nutritious and Balanced Meal: This recipe offers a well-rounded meal option. White beans are a good source of plant-based protein and dietary fibre, which helps promote feelings of fullness and aids in digestion. Mushrooms are low in calories and rich in vitamins, minerals, and antioxidants. They provide essential nutrients like potassium, selenium, and vitamin D. The addition of fresh herbs like parsley and dill not only adds a burst of flavour but also contributes to the nutritional profile of the dish.
- Versatility and Customization: This recipe allows for personalization and adaptation to individual preferences. You can adjust the ingredients according to your taste. For instance, you can use different types of mushrooms or add additional vegetables for variation. The choice of bread can also be customized to suit your preference, whether it’s sourdough, whole wheat, or gluten-free bread. Furthermore, the garnishing with fresh herbs and the option to squeeze lemon juice over the toast offers flexibility to tailor the flavours to your liking.
Ingredients Needed
1 Teaspoon Olive Oil
2 Tablespoons White Onion, diced
1 Clove Garlic, minced
1 Cup Mushrooms, sliced
1/3 Cup White Beans, drained and rinsed
1/4 Cup Cashew Cream or 2 Tablespoons Sour Cream
2 Slices Sourdough Bread
1/4 Cup Hummus
2 Tablespoons Fresh Parsely, minced
2 Tablespoons Fresh Dill, minced
Lemon, to garnish
How To Make Creamy Mushroom, Dill & White Bean Toast
Heat the oil in a skillet or frying pan over medium heat. Add the chopped onion and minced garlic, sautéing them until they become translucent and fragrant.
Add the sliced mushrooms to the pan and cook, stirring occasionally, until they are browned and have released their moisture. This process usually takes about 5-7 minutes.
Once the mushrooms are nicely browned, add the drained white beans to the pan. Stir everything together and let them cook for a few minutes to allow the flavors to meld.
Pour in the cashew cream (see how to make it) or sour cream and stir well to coat the mushroom and bean mixture. Reduce the heat to low and let it simmer gently for a few more minutes until the mixture becomes cohesive and creamy and add the parsley. Season with salt and pepper to taste.
While the mushroom and bean mixture is simmering, toast a slice of bread to your desired level of crispness. Once the toast is ready, spread a generous layer of hummus over it.
Spoon the mushroom and bean mixture on top of the hummus-covered toast, spreading it evenly.
Garnish the toast with fresh dill for added flavour and visual appeal. Serve the mushroom bean toast with lemon wedges on the side. The lemon can be squeezed over the toast to add a bright and tangy element. Enjoy! 🙂
Equipment & Products Needed
Non-Stick Frying Pan
Silicone Spatula Set
Organic White Beans
Notes + Tips for Creamy Mushroom, Dill & White Bean Toast
- Making the Cashew Cream: To make cashew cream blend together 1/4 cup soaked cashews (soaked for 6-8 hours) with 1/2 cup water, 1/2 lemon, juiced and a pinch of salt. Blend until smooth and this cashew cream will give you about 1 cup worth of cashew cream. The recipe suggests using either cashew cream or sour cream to create a creamy texture. Cashew cream is a dairy-free option and adds a rich, nutty flavour. If using sour cream, opt for a plant-based alternative if you prefer a vegan version.
- Bread Choice: Sourdough bread is recommended for this recipe, as its tangy flavour complements the mushrooms and beans. However, you can use any type of bread you prefer, such as whole wheat or gluten-free bread. Toast the bread according to your desired level of crispness. You can lightly toast it or achieve a crunchier texture, depending on your preference.
- Mushroom Selection: Choose your favorite type of mushrooms or a combination of different varieties to add depth of flavor to the dish. Cremini, shiitake, or portobello mushrooms work well. Slice them evenly to ensure even cooking.
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Ingredients:
- 1 Teaspoon Olive Oil
- 2 Tablespoons White Onion, diced
- 1 Clove Garlic, minced
- 1 Cup Mushrooms, sliced
- 1/3 Cup White Beans, drained and rinsed
- 1/4 Cup Cashew Cream or 2 Tablespoons Sour Cream
- 2 Slices Sourdough Bread
- 1/4 Cup Hummus
- 2 Tablespoons Fresh Parsely, minced
- 2 Tablespoons Fresh Dill, minced
- Lemon, to garnish
Instructions:
- Heat the oil in a skillet or frying pan over medium heat. Add the chopped onion and minced garlic, sautéing them until they become translucent and fragrant.
- Add the sliced mushrooms to the pan and cook, stirring occasionally, until they are browned and have released their moisture. This process usually takes about 5-7 minutes.
- Once the mushrooms are nicely browned, add the drained white beans to the pan. Stir everything together and let them cook for a few minutes to allow the flavours to meld.
- Pour in the cashew cream (see notes + tips to create cashew cream) or sour cream and stir well to coat the mushroom and bean mixture. Reduce the heat to low and let it simmer gently for a few more minutes until the mixture becomes cohesive and creamy and add the parsley. Season with salt and pepper to taste.
- While the mushroom and bean mixture is simmering, toast a slice of bread to your desired level of crispness. Once the toast is ready, spread a generous layer of hummus over it.
- Spoon the mushroom and bean mixture on top of the hummus-covered toast, spreading it evenly.
- Garnish the toast with fresh dill for added flavour and visual appeal. Serve the mushroom bean toast with lemon wedges on the side. The lemon can be squeezed over the toast to add a bright and tangy element. Enjoy! 🙂
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