Buttons & Beans on Toast

A traditional favourite with breaded button mushrooms.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Budget, Culinary Collection
Cuisine South African, Vegetarian
Servings 4


Breadcrumb topping

  • 2 tbsp butter
  • 50 g breadcrumbs
  • 1 lemon zest
  • 2 tbsp Italian parsley roughly chopped
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 2 tins butter beans drained and rinsed
  • 6 sprigs fresh thyme
  • 250 ml chicken or vegetable stock
  • ½ lemon juice
  • 2 tbsp fresh dill sprigs
  • 2 tbsp butter
  • 250 g white button mushrooms sliced
  • 4 slices sourdough bread thick cut
  • olive oil
  • salt and pepper, to taste


For the breadcrumb topping

  • Melt butter in a frying pan. When sizzling add the breadcrumbs.
    Cook, stirring constantly, until golden brown.
  • Remove from the heat and place in a small bowl with the lemon zest and parsley.
    Season to taste and mix well. Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
    Add the onion and cook until tender.
  • Add the garlic and cook until fragrant.
    Add the drained beans, fresh thyme and stock.
    Bring to a simmer.
  • Simmer until the beans are very tender and the liquid has reduced.
    Crush a few beans as you stir to add more body to the sauce.
  • Switch the heat off and add the lemon juice and dill. Stir.
    Heat the butter with a little drizzle of olive oil in a large frying pan.
  • Add the sliced mushrooms and cook on high heat until just golden brown and still juicy and tender. Season well with salt and pepper.
  • Brush the slices of sourdough with olive oil and season with salt.
    Pan fry until golden brown and crisp on both sides.
  • Stir the mushrooms into the beans just before plating up.
  • Serve generous spoonfuls of mushrooms and beans over the sourdough.
    Finish with a sprinkle of the crispy, crunchy lemony breadcrumb topping and fresh dill sprigs.
Keyword breakfast, budget, vegetarian