White beans and mushrooms on toast

Admittedly I'm not much of a breakfast person, I just don't feel hungry when I wake up. And when I do, I never feel like anything sweet so cereals, pancakes, even fruit is not something I can really stomach at that hour of the day. Ironically, I do love those things in the afternoon. I'm very much a savory person, so if I do have something for breakfast I'll make pasta or reheat dinner fro the night before - weird I know.

However every so often I do feel like something that's somewhat breakfast-y...and I'm obsessed with cannellini beans and I adore mushrooms so I thought I'd put them together this morning and it was perfect!!

Prep time: 15 mins

Cooking time: 10 mins

Serves: 2

Ingredients

Beans

1/2 tin cannellini beans, drained and rinsed

1/2 lemon, squeezed

1 tsp extra virgin olive oil

Salt and pepper to taste

Mushrooms

Handful of Shimeji mushrooms

1 clove garlic, smashed

Pinch of thyme, fresh or dried

Salt and pepper to taste

Olive oil spray

2 slices of sourdough, toasted

1/4 cup parsley finely chopped

Sprinkle of chili flakes

Method

1. Drain your beans and rinse them under water, before placing them in a bowl.

2. Add all the bean ingredients in together, and smash with a fork until a relatively smooth consistency then set aside.

3. Heat a fry pan and spray with olive oil before adding the mushrooms and garlic.

4. Once sizzling, add in the thyme and seasoning.

5. When your mushrooms have browned, take them off the heat and set aside.

6. Toast your bread, then spread the bean mixture on top liberally, then place the mushrooms on top.

7. Sprinkle some chili flakes and top with the chopped parsley for freshness.

Notes

• You can really use any mushroom for this, but I do love Shimeji

• If you want your mushrooms crisp and browned, dont add too much oil, and dont put too many mushrooms in at once. They'll end up sweating and becoming limp instead of browning.

• If you like more texture, keep the bean mixture only half smashed.