Lemon Rosemary White Bean Toasts with Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 12 oz Blend of mushrooms, mixed
  • 1 15 ounce can Cannellini beans
  • 1 tbsp Flat-leaf parsley
  • 1/2 tsp Garlic
  • 1/2 tsp Lemon, zest
  • 1/2 tsp Rosemary, Fresh
  • 1 1/2 tsp Thyme, fresh leaves

• Condiments

  • 1 tbsp Water to achieve desired creaminess of the spread

• Baking & Spices

  • 2 Kosher salt and black pepper

• Oils & Vinegars

  • 4 1/2 tsp Olive oil, Extra Virgin

• Drinks

  • 1 Juice

Found on spoonfulofflavor.com

Ingredients

• 15 ounce can cannellini beans, drained and rinsed
• 1 1/2 teaspoons extra virgin olive oil
• 1/2 teaspoon lemon zest
• Juice of a small lemon
• 1/2 teaspoon minced or grated garlic, use more if you like a lot of garlic flavor
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon fresh thyme leaves
• Kosher salt and black pepper to taste
• 1-3 tablespoons water to achieve desired creaminess of the spread
• 12 ounces mixed blend of mushrooms, sliced (I used cremini and shitake mushrooms)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• Kosher salt and black pepper to taste
• 1 tablespoon flat leaf parsley, chopped
• Whole grain crusty bread or whatever bread you prefer, toasted.

Directions

• Add all of the ingredients to a blender and blend until smooth.
• Add the water in as necessary to reach the desired consistency.
• Heat the olive oil in a large non-stick skillet over medium-high heat.
• Add in the mushrooms and spread them out into a single layer.
• Let them cook without moving them for 2-3 minutes or until they start to turn golden brown.
• Add in the salt, pepper and thyme and stir.
• Cook for another 2-3 minutes or until they are softened and slightly caramelized.
• Remove from the heat and add in the parsley.
• Toast the bread and spread on some of the white bean spread.
• Top with some of the sautéed mushroom.
• Sprinkle with a little more salt, pepper and parsley if desired.