Bruschetta With White Bean Purée And Raw Mushrooms -

Bruschetta With White Bean Purée And Raw Mushrooms

Mushrooms
A much healthier version of a classic dish, this has lots of fibre and even more flavour.

Ingredients

2 tablespoons olive oil
2 garlic cloves, 1 of them finely diced, 1 halved
1 teaspoon finely chopped rosemary leaves
425g (15oz) tinned cannellini beans, rinsed and drained
150ml (5fl oz) vegetable stock
Freshly ground black pepper
50g (2oz) button mushrooms, cleaned and sliced
Juice of ½ lemon
1 tablespoon chopped oregano leaves
4 thick slices wholegrain country bread

Details

Serves: 4

Method

In a saucepan, combine 1 tablespoon of the olive oil, the diced garlic and the rosemary and cook over a gentle heat until the garlic is soft but without colour.

Add the beans and stock, stir to combine, then cook for about 10 minutes. If the mixture dries out too much, add a little more vegetable stock to moisten. Mash with a potato masher or pulse in a food processor to create a rough purée. Season to taste with ground black pepper.

Meanwhile toss the sliced mushrooms with the remaining olive oil, the lemon juice, oregano and some black pepper.

Grill the bread on both sides and rub with the halved garlic clove. Top with the bean purée, then the mushroom mix. Serve with some salad leaves.

Per serving:- 225 kcals, 7g fat, 1g saturated fat, 32g carbohydrate, 0.36g sodium

Related food category:

• Light Meals and Appetisers