Creamy mushrooms & beans on toast

Name: Creamy mushrooms & beans on toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 3 clove/s garlic, crushed; 1 unwaxed lemon, zest of all, juice of ½; 25 g pack flat leaf parsley, leaves finely chopped; 20 g pack tarragon, leaves finely chopped; 4 tbsp extra virgin olive oil; 200 g packs No.1 British Woodland Mushrooms, torn into bitesized pieces; 270 g cans mixed bean salad, drained and rinsed; 150 g Essential reduced fat crème fraîche; 8 slice/s Rye sourdough

Beans on toast meets mushrooms on toast in this celebration of two comfort-food classics. Add an extra layer of deliciousness (and plant power) by wilting chard or spinach through the mix just before serving.

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HealthyLow in saturated fatSource of fibre2 of your 5 a day12 plant varieties

Serves4
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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3 clove/s garlic, crushed
1 unwaxed lemon, zest of all, juice of ½
25g pack flat leaf parsley, leaves finely chopped
20g pack tarragon, leaves finely chopped
4 tbsp extra virgin olive oil
3 x 200g packs No.1 British Woodland Mushrooms, torn into bitesized pieces
2 x 270g cans mixed bean salad, drained and rinsed
150g Essential reduced fat crème fraîche
8 slice/s Rye sourdough

In a bowl, mix 1/3 of the garlic, the lemon zest, parsley, tarragon and 2 tbsp oil; season and set aside. Heat the remaining 2 tbsp oil in a large frying pan over a high heat, add the mushrooms and stir to coat in the oil, then spread in an even layer and cook, undisturbed, for about 5 minutes until golden brown. Season, stir and cook for another 2-3 minutes until golden on all sides. Add the remaining garlic; cook for 1-2 minutes until fragrant, then add the beans, crème fraîche and lemon juice; season and keep warm.
Toast the sourdough, then put 2 slices on each plate, top with the mushrooms and beans, then dot over the herb mixture.

Typical values per serving when made using specific products in recipe