This satisfying dish makes the perfect lunch or brunch. Rich, umami mushrooms on top of a smooth, creamy white bean hummus, gently sautéed spinach and crusty sourdough toast, this recipe proves just how delicious plants can be.
Time: 25 minutes
For the white bean hummus:
1 x 400g tin cannellini beans, drained
Juice of ½ a lemon
1 clove garlic, roughly chopped
2 tablespoons tahini
2 tablespoons water
½ teaspoon fine sea salt
For the mushrooms:
250g chestnut mushrooms, sliced
2 teaspoons brown miso
2 teaspoons maple syrup
2 teaspoons tamari
2 teaspoons water
2 large handfuls of fresh spinach
Olive oil, for cooking
2 slices good quality sourdough bread
For the white bean hummus, place all the ingredients in the bowl of a food processor and mix until smooth and creamy.
For the mushrooms, heat a drizzle of oil in a frying pan and add the mushrooms. Cook, stirring frequently until they are dark golden brown - about 10 minutes. While they are cooking make the glaze by whisking together the miso, maple syrup, tamari, and water in a small bowl. When the mushrooms are dark golden-brown pour over the glaze and allow to sizzle for about 30 seconds, just enough time for them to absorb the sauce. Remove the mushrooms and set aside on a side plate.
Give the pan a quick wipe, place back onto the heat and add a drizzle of olive oil followed by the spinach. Cook until it wilts which should only take 1-2 minutes.
Shortly before serving place the bread in the toaster. When it is done place onto serving plates and spread with the white bean hummus. Top with the sautéed spinach and miso mushrooms and serve immediately.