Herbed Butter Beans + Marinated Mushrooms on Garlic Toast
Herbed Queen Butter Beans + Marinated Mushrooms on Garlic Toast with a Poached Egg
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
2 anchovy fillets packed in oil or two teaspoons liquid aminos
2 garlic cloves
1 bunch of fresh parsley, roughly chopped
1 tablespoon drained capers
1 tablespoon each of finely grated lemon zest and juice
120ml olive oil
300g of your favorite mushrooms
50ml olive oil
50ml balsamic vinegar
1 shallot, finely sliced
1 garlic clove, crushed
1 sprig of thyme, leaves picked
1 sprig of rosemary, leaves picked
Bread, to toast
1-2 eggs poached pp, optional
For Herby Green Sauce
For the Marinated Mushrooms
For the Herby Green Sauce Beans
Put all the ingredients into your food processor and pulse a couple times. It’s better if the ingredients aren’t completely blended – you just want them finely chopped for a chunky texture. Then, mix with the Queen Butter Beans.
For the Mushrooms
Mix together the ingredients for the mushroom marinade in a small bowl. Rinse the mushrooms and pat dry. Stir them into the marinade and set aside in the fridge for about 30 minutes
Once the time is up, add the mushrooms in their marinade to a pan over a medium heat and sautee for 3-4 minutes until slightly caramelised.
For the assembly
Toast your bread. Spoon over the mushrooms and tumble over the herby beans. Top with a poached egg, if using.
We've de-Americanised this recipe from the Earthy Feast for you + made it more Bold Bean Co friendly. The original for the recipe is here.