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White Bean Purée & Sautéed Mushrooms

7 ingredients · 20 minutes · 2 servings

1. In a food processor, purée the white beans, lemon juice, and half of the olive oil until smooth. Season with salt and pepper to taste.
2. In a medium pan over high heat, add the remaining olive oil. Once the oil is hot, sauté the sliced mushrooms for two to three minutes or until cooked and golden brown. Season with salt and pepper to taste.
3. Spread the white bean purée evenly on top of the toasted bread.
4. Top with sautéed mushrooms and chopped parsley.

1 1/2 cups White Navy Beans (cooked, rinsed)

1 tsp Lemon Juice

2 tbsps Extra Virgin Olive Oil (divided)

Sea Salt & Black Pepper (to taste)

8 White Button Mushrooms (sliced)

100 grams Sourdough Bread (toasted)

1 tbsp Parsley (chopped)

Leftovers Refrigerate: the white bean purée and sautéed mushrooms in separate airtight containers for up to three days.
Serving Size: One serving is equal to approximately 2/3 cup white bean purée and 1/8 cup sautéed mushrooms on one slice of sourdough bread.
More Flavor: Add garlic to the purée and thyme to the sautéed mushrooms.
Additional Toppings: Chili flakes and/or fresh mint.
Sourdough Bread: One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.
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