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Creamy Mushrooms And Beans On Toast

By MPN Voice Recipe Book

Creamy Mushrooms And Beans On Toast

Prep:15minCook:10min

It is really difficult to tell that the sauce is made from soya milk in this recipe, which was inspired by a Rose Elliot recipe in her classic Complete Vegetarian Cookbook (Cannellini beans with mushrooms and soured cream). With a few tweaks, it has become vegan and lower fat, supporting both our health and the planet. Even my son, a confirmed carnivore, enjoys it. It can also be served with pasta or rice. It is very quick to rustle up for a light lunch, and flavourings can be adapted to taste.

Updated at: Wed, 16 Aug 2023 23:55:04 GMT

Nutrition balance score

Great

Glycemic Index

57

Moderate

Glycemic Load

23

High

Nutrition per serving

Calories392 kcal (20%)

Total Fat18.9 g (27%)

Carbs41.1 g (16%)

Sugars6.1 g (7%)

Protein17.8 g (36%)

Sodium452.1 mg (23%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gmushrooms sliced

2 Tbspolive oil

1 clovesgarlic

chopped, depending on size and taste

1 heaped tablespoonflour

250mlunsweetened soya milk

0.5 x 400gtin of cannellini beans

1 tspwholegrain Dijon mustard

2 heaped tablespoonsparsley

fresh lemon juice

2 slicesbread

to toast, Ideally time this to be finished at the same time, or just before the beans

Instructions

Step 1

Heat olive oil in a large frying pan. Add mushrooms when hot, allowing them to brown a little before stirring for 1-2 minutes.

Step 2

Turn down heat to low, then add garlic. Cook gently for another couple of minutes.

Step 3

Add flour, and stir round for 1-2 minutes, making sure it doesn’t burn.

Step 4

Slowly add the soya milk and stir until sauce is thick and creamy.

Step 5

Add cannellini beans.

Step 6

Season with salt and pepper to taste and the Dijon mustard.

Step 7

Turn off heat, add parsley and a squeeze of lemon juice to taste.

Step 8

Tip onto toast (or at the side of toast if you don’t like it soggy!)

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