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White bean pure and sautéed mushrooms on toast

Updated: Jan 25, 2022


Happy Wednesday to you all! It means that we made half way through the week and only 2 more days left! Yaaaaay.

During the week, I always work from 6am so when I get home around 3pm I just warm up my lunch, lay down a bit and start doing my work. So when it comes to dinner I usually just end up making something easy and quick. Like this easy yet very delicious toast which I'm going to tell you how to make it now. It's basically made of toast+ white bean pure+ Sautéed mushroom and that's it! Easy huh?

First let me tell you some tricks for sautéing mushroom to get the best results.

- High heat! Never use medium or low heat to sautéing otherwise you'll end up with a really soft/ mushy mushrooms.

- Don't put to much mushrooms in your pan at once and don't over stir it.

- I, personally, like to use butter with mushroom instead of oil . But this part is up to you, you can use olive oil or canola oil instead.

- I also like to use wine for deglazing the pan because it gives a really mild bitter taste to the mushrooms which I love.

Oh one last thing (Not related to mushroom though)!! I bought the bread from store. Hopefully I can make it one day at home.

For white bean pure:

  • White beans: 1 can

  • Garlic: 1 clove

  • Olive oil: 2 tbsp

  • Lemon juice: 1 tbsp

  • Salt and paper to taste

For sautéed mushroom:

  • Bottom mushrooms: 250g

  • Butter: 50g

  • White wine: enough to deglazing pan

  • Salt and pepper to taste

  • Olive oil and fresh mint/parsley: for garnish


Toast your bread in oven or in pan with olive oil.

For white bean pure, blend all the ingredients in blender till you get a creamy pure, or till you get the texture that you desire. (I usually prefer to have some small chunks in my pure)

Heat up your pan to make the sautéed mushroom. Make sure that pan is really hot before adding the mushrooms.

Once it's hot enough, add the butter and mushrooms. Try not to stir it a lot so you get the crispy edges on mushrooms, then add the salt and pepper.

Once mushrooms are cooked well, pour wine in the pan just enough to cover the bottom and let the wine boil and deglazing the pan. When wine evaporated, take out the pan from heat.

Make a big swoosh pure on top of the toast and place mushrooms on top of it.

Chop some mint or parsley (your call).

Drizzle it with olive oil and fresh herb and enjoy it as a dinner, snack, appetizer or etc. نوش جان

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1 commento

I'm definitely going to try this soon!

Mi piace
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