Lemony Mushroom Mascarpone Toast with Beans & Herbs
toasted bread topped with mascarpone cheese, pan-roasted mushrooms & shallots, and butter beans, flavored with lemon, balsamic, crushed red pepper, and herbs
yield: 8 pieces of toast
Ingredients
- 8 slices sourdough (or other fresh, crusty) bread, ¾” thick
- ¼ cup olive oil, plus more as needed
- 1 lb mixed mushrooms, trimmed
- 1 shallot, thinly sliced
- 1 (15 oz) can butter beans, rinsed + drained
- ¼ cup balsamic vinegar
- 1 lemon, half zested* + juiced
- ¼ tsp crushed red pepper
- 1 tbsp chopped fresh dill
- 1 tbsp minced fresh chives
- 1 (8 oz) tub mascarpone cheese
- freshly cracked black pepper
- flaky sea salt (optional)
Instructions
- Heat a 12” skillet over medium-high heat. Add a drizzle of olive oil. Work in batches to toast the bread, 1-2 minutes per side until golden and crisp. Transfer the toast to a serving plate.
- Add the ¼ cup of olive oil to the skillet. Once hot, add the mushrooms. Cook for about 4 minutes until browned and tender. Add the sliced shallot and a pinch of salt. Continue to cook for 3-4 more minutes until caramelized.
- Stir in the butter beans and balsamic vinegar. Simmer for about 5 minutes on low heat to reduce the vinegar.
- Lastly, stir in the lemon zest, lemon juice, crushed red pepper, dill, and chives. Season with salt to taste.
- Spread the mascarpone cheese onto the toast. Mound the mushroom mixture on top. Garnish with freshly cracked black pepper, flaky sea salt, any extra fresh herbs, and a drizzle of olive oil.
Notes
Two options for the lemon zest:
- Use a microplane to grate half of the lemon.
- Very thinly slice off half of the lemon rind using a sharp knife (try to cut so that the white lemon pith stays behind). From there, thinly slice the rind to create strips.
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