Mushrooms on Toast

Name: Mushrooms on Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ cup Creamy White Bean Dip; 2 tablespoon grapeseed oil, divided ((or butter)); 1 large clove garlic, minced ((or 2 small)); 10 oz mushrooms, sliced ((mix of shiitake, chanterelles, button, and/or oyster)); Salt and pepper ((to taste)); 4 slices bread ((gluten free if needed)); Chopped parsley ((for garnish))

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 4

Ingredients

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½ cup Creamy White Bean Dip2 tablespoon grapeseed oil, divided ((or butter))1 large clove garlic, minced ((or 2 small))10 oz mushrooms, sliced ((mix of shiitake, chanterelles, button, and/or oyster))Salt and pepper ((to taste))4 slices bread ((gluten free if needed))Chopped parsley ((for garnish))

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Instructions

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Step 1

Make spread: Make one batch of Creamy White Bean Dip. Set aside ½ cup for this recipe (see note 1).

Step 2

Sear mushrooms: Heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Scatter mushrooms into the hot oil. Let cook undisturbed until golden brown on the bottom, 4 to 5 minutes. Flip and cook until golden brown on the other side, about 4 minutes.

Step 3

Season mushrooms: Reduce heat to medium. Add remaining 1 tablespoon of grapeseed oil and garlic, then stir to coat mushrooms. Cook until garlic is fragrant, 1 to 2 minutes. Season well with salt and pepper. Remove from heat.

Step 4

Assemble: Toast bread and spread with White Bean Dip. Top with mushrooms and garnish with parsley.