Creamed Mushrooms on Toast

By: Mark Bittman

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 2 cups cooked or canned white beans, drained
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme or rosemary, or
  • 1 teaspoon dried
  • Whole-grain toast, for serving
  • 1/4 cup chopped fresh parsley, for garnish
  • Black pepper to taste

Preparation

  1. Put the oil in a large skillet over medium heat. When it’s hot, add the mushrooms, sprinkle with the salt and some pepper, and cook, stirring occasionally, until the mushrooms have released their liquid, become tender, and the pan is beginning to dry out again, 10 to 15 minutes.
  2. Meanwhile, puree the cooked beans in a food processor or blender with ½ cup water and let the machine run until the mixture is smooth. Stop to scrape down the sides and puree again. The mixture should thickly coat the back of a spoon. If not, add more water, 1 tablespoon at a time.
  3. Add the garlic and thyme to the mushrooms along with ¼ cup water. Let the liquid bubble and evaporate for 1 minute, stirring the bottom of the pan to scrape up any browned bits, then add the bean mixture.
  4. Cook, stirring occasionally, until the mixture becomes thick and saucy; add a few drops more water if it starts to stick to the pan. Taste and adjust the seasoning and serve on one or two slices of toast, garnished with the parsley.