30 September 2012

Mushrooms and Beans on Toast with Garlic, Lemon, Parsley and Chili

One of my favourite lunchtime quick fixes, humble mushrooms on toast become quite luxurious with a few added ingredients. Fragrant, comforting and ready in 10 minutes. This is not a precise recipe and things can easily be omitted or substituted - just use what is in the fridge and cupboards.

Butter Beans
Fresh Parsley
Freash Thyme
Dried Chili
Olive Oil
Salt and Pepper
Sourdough Toast

Slice the garlic, chop the mushrooms roughly and crush the dried chili. Heat some olive oil in a frying pan and chuck in the garlic and dried chili. After a minute or two, add the mushrooms and thyme. Fry until the mushrooms start to colour, then squeeze over some lemon juice. After another minute or so, add the beans and let them warm through. Season generously with salt and pepper and stir in the parsley. Serve on buttered toast and finish with some grated lemon zest on top and, if you are feeling spicy, a bit of extra chili.

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