‘Jar to Table’ follow up recipe for our delicious Marinated Mushrooms is here at last, bringing you marinated mushrooms on white bean toast’s.
With a few of your marinated mushrooms on top and a drizzle of your favourite EVOO, our Frantoio Blend, we know this is going to be your favourite mid-week snack.
Serves 2 - 4
Ingredients
For the beans
2 T Frantoio Blend EVOO
3-4 sprigs of thyme, or rosemary
4 large garlic cloves
400g canned white beans, butter/cannellini
1 tsp Aleppo chilli flakes, or ½ tsp chilli flakes
1 T apple cider vinegar
pinch of sea salt
½ lemon, zest
For the toast
4 slices sourdough bread
2 T Frantoio Blend EVOO
1 large garlic clove, halved
16-20 marinated mushrooms
½ lemon juice
Freshly ground black pepper
Directions
Drizzle the first measure of Frantoio Blend EVOO into a large skillet or frying pan, add a good pinch of sea salt and warm on a low heat. Add your sprigs of thyme or rosemary and gently fry for a minute, infusing the herbs with the oil. Finely chop the garlic and crush it onto the chopping board using your knife. Add this to the pan and gently fry for another minute, until golden but not burnt.
Drain the beans of it’s brine and add to the pan, add the vinegar and increase the heat a little. Add the chilli and fry, stirring, for about 5 minutes until the moisture has cooked off some and the beans become slightly browned.
Take a vegetable masher and crush the beans, without them mashing too much. Fry, stirring, for a further 1-2 minutes before removing from the heat, finely zesting in the lemon rind and putting aside until serving.
Preheat the oven to 180°C. Brush the sourdough slices with the second measure of Frantoio Blend EVOO and with the cut end of the halved garlic rub it onto the surface of each oiled slice. Toast the bread in the middle of the oven for 5-7 minutes, or until golden.
Assemble the toast slices by spreading 1-2 tablespoons of beans on each and squashing it gently into the toast with the back of your spoon. Add a squeeze of lemon juice over each and decoratively add 4-5 mushrooms on top, ending with a good grind of black pepper.
