Buttons & beans on toast: A great way to cut out meat every week

Do you follow a vegetarian diet? Have you been baking way too much sourdough bread and growing your own vegetables? Fresh sourdough already has a soft spot in our hearts too and so do mushrooms. We brought together our favourite ingredients to bring you a dish that you can enjoy any time of day. This stack of buttons on toast is a great combo of button mushrooms, fresh parsley and butter beans for a perfect meal.

Vegetarian buttons & beans on toast

We know that mushrooms have great vitamins and dietary fibre. Butter beans taste fantastic and are loaded with proteins which you need to give your muscles their strength. If you’ve been baking sourdough bread, you’ll want some thick slices of fried bread to crown with your buttery, beautifully flavoured mushrooms and beans with toasted breadcrumbs. It’s great for your daily lung, dinner and you can easily prepare in advance and just fry your bread for a quick breakfast before starting your day.

If you are a vegetarian or just trying to cut down on meat during the week, our vegetarian buttons & beans on toast is a great addition to your home menu.

Buttons & beans on toast Recipe

Recipe by South African Mushroom Farmers’ Association Course: Main, SnackCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Breadcrumb topping:

• 2 tbsp 2 butter

• 50 g 50 breadcrumbs

• Zest of 1 lemon

• 2 tbsp 2 Italian parsley, roughly chopped

• For the mushrooms and beans:

• 1 large 1 white onion, diced

• 2 cloves 2 garlic, minced

• 2 x 400 g tins 2 x 400 butter beans, drained and rinsed

• 6 sprigs 6 fresh thyme

• 250 ml 250 chicken or vegetable stock

• Juice of ½ lemon

• 2 tbsp 2 fresh dill sprigs

• 2 tbsp 2 butter

• 250 g 250 white button mushrooms, sliced

• 4 4 thick cut slices of sourdough bread

• Olive oil

• Salt and pepper, to taste

Method

• 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.
• For the beans:
• Heat a drizzle of olive oil in a large frying pan.
• Add the onion and cook until tender.
• Add the garlic 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.
• For the mushrooms
• 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.
• Assemble & Serve
• 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.

Notes

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Looking for more tasty and healthy vegetarian recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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