ONE PAN · VEGAN
Mushroom & butter bean toast
Deeply browned mushrooms, creamy beans, and crisp toast. A small effort with a very good payoff.
Recipe notebook · Original draft, not kitchen tested. Timings are estimates.
What you’ll need
Tick things off as you cook. Quantities scale; cooking times may change.
From the cupboard: Salt and black pepper, to taste
Allergen notes
Wheat and mustard; stock may contain celery. Check labels. Always check the labels of the ingredients you use.
LET’S MAKE IT
From pan to plate.
- 01
Heat the oil in a wide skillet over medium-high heat. Add the mushrooms and spread them out. Cook for 7–9 minutes, stirring occasionally, until browned and their released moisture has evaporated.
- 02
Lower the heat to medium. Stir in the garlic for 30 seconds, then add the beans, stock, and mustard.
- 03
Simmer for 4–5 minutes. Mash a few beans against the side of the pan to thicken the sauce; add a splash of water if needed.
- 04
Toast the bread. Season the beans and mushrooms, stir in the parsley, and spoon over the toast.