MUSHROOM & CANNELLINI BEAN TOAST

We’ve teamed up with Rhiannon Lambert for this mushroom recipe:

Ingredients 

• 2 slices sourdough bread
• 1 tsp olive oil
• 150g mushrooms (chestnut), sliced
• 1 garlic clove, finely chopped
• ½ tin cannellini beans (drained and rinsed)
• 1 tsp balsamic vinegar
• 1 tbsp parmesan
• Fresh parsley to garnish

Method 

1. Sauté garlic and mushrooms in olive oil until soft and browned.
2. Add cannellini beans and balsamic vinegar. Heat through and lightly mash half the beans for a creamy texture.
3. Toast the bread and spoon the mixture on top.
4. Sprinkle with parmesan and parsley