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Buttery Mushrooms & Smokey White Bean Spread on Toast 🍄
White beans and smoky aubergine blended into an ultra smooth spread, paired with buttery pan-fried mushrooms atop fresh sourdough. Finish it off with fresh dill and a hit of everything bagel seasoning. Oh so good!
Here’s what you’ll need:
1 (19oz) can white beans (great northern, cannellini, navy—whatever you’ve got)
1 aubergine
juice from 1/2 lemon
a splash of plant-based milk, if necessary
1/2 tsp salt, or to taste
100g mushrooms
1/2 tbsp @love.legrand salted vegan butter
salt, to taste
1 slice sourdough
dill, fresh
@aspiceaffair everything bagel seasoning
Cook aubergine over the open flame of your gas range (8 minutes a side), until soft on the inside and charred on the outside. Dont have a gas range? Try on the bbq or a campfire.
Optional: roast aubergine (whole and on a lined baking tray—middle rack) at 475 for 45 minutes or so. Flip once while cooking. Should be blackened, blistered and soft.
Using tongs and a knife to handle, cut aubergine in half and scoop out flesh. Place in a colander over a bowl for an hour or so to drain.
Add beans, aubergine, lemon and salt to a high speed blender. Blend until smooth. If your blender struggles, add a splash of plant-based milk, 1 tbsp at a time.
In a frying pan over medium-high heat, melt vegan butter. Cook mushrooms until golden on both sides and moisture has evaporated. Season to taste.
Top toast with white bean spread, buttery mushrooms, fresh dill and everything bagel seasoning.
Makes smoky white bean spread for 8 slices and mushrooms for 1-2 slices.
Enjoy!
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