• 280 g exotic mushrooms
  • 25 g unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 410 g tin cannellini beans, drained and rinsed
  • 75 ml half-fat crème fraîche
  • 15 g fresh thyme, leaves washed, picked, plus extra to garnish
  • 4 thick slices white bread, toasted and buttered


  1. 1

    Break apart or slice any larger mushrooms so they are all roughly the same size. In a large frying pan, melt the butter then add the garlic followed by the mushrooms. Fry until golden (about 5 minutes depending on the size of the mushrooms). Be sure not to overcrowd the pan or the mushrooms won't colour.

  2. 2

    Add the cannellini beans, crème fraîche and fresh thyme and warm gently for a couple of minutes.

  3. 3

    To serve, top the buttered toast with the mushrooms and bean mixture. Garnish with a little more fresh thyme and serve immediately.


    Cook's tip: if you love garlic, rub the sliced bread with the cut side of a halved raw garlic clove just after toasting.

Nutritional Details

Each serving provides
  • Energy 1114kj 266kcal 13%
  • Fat 9.7g 14%
  • Saturates 5.3g 27%
  • Sugars 3.1g 3%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 544kj/130kcal

Each serving provides

31.9g carbohydrate 2.0g fibre 11.8g protein

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