Buttons & Beans on Toast
A traditional favourite with breaded button mushrooms.
Ingredients
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
Instructions
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.