Brunch Recipes, White Bean Recipes -
Creamy Mushroom Beans on French Toast
Creamy Mushroom Beans on French Toast
Rated 4.0 stars by 1 users
Servings
2
Cook Time
10-15 minutes
Author:
Bold Bean Co
A boujee beans on toast, FESTIVE EDITION. We’ve really indulged on this one by tumbling these buttery beans + shrooms onto Waitrose Parmesan + Black Pepper Panettone, pan fried in a load of butter for extra golden goodness.
The topping itself can be used on any base, such as a chunky slice of sourdough, a toasted bagel or a slice of brioche. Whatever you choose, choose this for a Christmas day brekkie.
Ingredients
- 250g mushrooms, sliced
- 2 tbsp olive oil or 25g of butter
- 1 garlic clove, finely sliced
½ 700g jar of Bold Bean Co Organic White Beans (or 1 x 400g tin), with 1 tbsp of their bean stock
- 1 tablespoon of Crème Fraîche
- 25g butter
2 x thick slices of Waitrose Parmesan and Black Pepper panettone (or any alternatives mentioned above
- Grated parmesan
- Chopped parsley
- Lemon wedges
For the Mushrooms
For the Panettone
To serve
Directions
- Dry fry your mushrooms in a pan (without any oil) in batches on a medium high heat, when they are browned and have lost most of their water, add the oil or butter.
- Once the butter has melted, add the sliced garlic and fry for 1 minute. Then add the beans with most of their bean stock and cook until thickened.
- For the panettone, melt the butter in a frying pan on a medium heat until bubbling. Add the panettone slices and toast until golden.
- Just before serving, reduce the heat to low and add the creme fraiche to the mushroom mixture with a good grind of black pepper and a grating of parmesan.
- To serve, put the panettone slices on plates and tumble the mushroom mixture on top. Top with parmesan, chopped parsley and serve alongside lemon wedges.
