The extended family is pulling into the driveway, granny and grandpa are staying in the kids’ bedroom and everyone’s having a wonderful time. Spend as little time in the kitchen as possible with a quick, nutritious breakfast like Mushrooms and Butterbeans on Toast – great for a late-night snack, too! #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas


Mushrooms and Butterbeans on Toast

Serves 4



15ml vegetable oil

1 large onion, chopped

4 cloves garlic, finely chopped

250g brown mushrooms

3 large tomatoes, peeled and chopped

400g tin butterbeans, drained

15ml fresh lemon juice

15ml brown sugar

salt and black pepper to taste

15ml fresh parsley, finely chopped

4 slices of buttered toast



1 Heat the oil in a large frying pan and add the onion. Cook over medium heat until softened and golden brown. Add the garlic and cook for 1 minute.

2 Wipe the mushrooms clean and cut into thick slices. Add to the onions and cook until the mushrooms are nicely browned.

3 Add the tomatoes and bring to a simmer. Add the beans and continue to simmer until the sauce thickens. Stir in the lemon juice and brown sugar.

4 Season to taste with salt and black pepper.

5 Serve piping hot on the buttered toast and sprinkle with the chopped parsley.