Buttons & Beans on Toast

Kick off your day with a nutritious breakfast that contains all those delicious umami flavours only mushrooms can bring to the party.

Mushrooms are really satisfying and filling but they are really low in calories. Vegetables and mushrooms particularly are packed with fibre. They fill you up and keep you fuller for longer, while generally lowering your calorie intake overall.

Did you know that mushrooms have the ability to also refresh the earth as they grow? This is something we need to consider as we make our food choices to ensure that our soil and environment stay intact.

Serves 4


Breadcrumb topping:
2 Tbsp butter
50g / ½ cup breadcrumbs
Zest of 1 lemon
2 Tbsp Italian parsley, roughly chopped
1 large white onion, diced
2 cloves garlic, minced
2 x 400g tins butter beans, drained and rinsed
± 6 sprigs fresh thyme
250ml chicken or vegetable stock
Juice of ½ lemon
2 Tbsp fresh dill sprigs
2 Tbsp butter
250g white button mushrooms, sliced
4 thick cut slices of sourdough bread
Olive oil
Salt and pepper, to taste


For the breadcrumb topping:
Melt butter in a frying pan. When sizzling add the breadcrumbs.
Cook, stirring constantly, until golden brown.
Remove from the heat and place in a small bowl with the lemon zest and parsley.
Season to taste and mix well. Set aside.
Heat a drizzle of olive oil in a large frying pan.
Add the onion and cook until tender.
Add the garlic and cook until fragrant.
Add the drained beans, fresh thyme and stock.
Bring to a simmer.
Simmer until the beans are very tender and the liquid has reduced.
Crush a few beans as you stir to add more body to the sauce.
Switch the heat off and add the lemon juice and dill. Stir.
Heat the butter with a little drizzle of olive oil in a large frying pan.
Add the sliced mushrooms and cook on high heat until just golden brown and still juicy and
tender. Season well with salt and pepper.
Brush the slices of sourdough with olive oil and season with salt.
Pan fry until golden brown and crisp on both sides.
Stir the mushrooms into the beans just before plating up.
Serve generous spoonfuls of mushrooms and beans over the sourdough.
Finish with a sprinkle of the crispy, crunchy lemony breadcrumb topping and fresh dill sprigs.

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