A lovely day and a new recipe: Mushroom and cannellini bruschetta

Today was pretty close to perfect.

The weather was mild. We had a play date in the morning and another in the afternoon. Naps and bedtime went smoothly. And, I came up with a new, very Italian, very delicious lunch recipe.

Unfortunately, I didn’t take any photos but I’m not sure photos would have persuaded you to try the recipe because it turned out to be one of those ugly but delicious kind of things.

Anyway, if your a fan of mushrooms on toast, I urge you to give this a try.

You’ll need:

2 slices of crusty bread like pane di casa or sourdough, toasted

1/2 can cannellini beans, drained & rinsed

3/4 cup chopped mushrooms, whatever type you like

1/2 tsp fresh or squeezy thyme

1/2 tsp crushed garlic

Butter, olive oil, salt & pepper

Toast your bread and get two frypans heating on medium. In one pan, melt a knob of butter, add the mushrooms, thyme, a pinch of salt and a crack of fresh pepper – cook until the mushrooms are soft, juicy and have a bit of colour. In the second pan, heat a couple of tablespoons of olive oil, add the beans and garlic and cook until the beans are heated through.

Roughly smash up the beans with a fork or the back of a spoon.

Spoon your bean mash onto the toast and top with the mushrooms.

Devour before small child wakes.


2 thoughts on “A lovely day and a new recipe: Mushroom and cannellini bruschetta

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