Mushroom and White Beans on Toast

Some breakfasts are over almost as quickly as they begin. This is not one of them.

Golden slices of toasted sourdough are spread with creamy lemon ricotta before being topped with buttery mushrooms, tender white beans and plenty of fresh herbs. Preserved lemon cuts through the richness with little bursts of bright citrus, while garlic and thyme bring warmth and depth to every bite.

Whether you serve it for a leisurely weekend brunch, a quick lunch or a light supper, this is the sort of recipe you’ll find yourself making again and again. It is wholesome without feeling heavy, full of flavour without being complicated, and proves that a handful of simple ingredients can come together to make something truly satisfying.

Why You’ll Love this Recipe

1. More than just mushrooms on toast. Every layer has a purpose. Crisp sourdough, creamy lemon ricotta, buttery mushrooms and soft white beans come together to create a dish that is balanced in both flavour and texture.
2. Ready in around 30 minutes. Everything cooks in one pan while the ricotta comes together in a bowl, making this an easy recipe for any time of day.
3. Bright, savoury and deeply satisfying. The preserved lemon lifts the richness of the mushrooms, while the beans add substance without making the dish feel heavy.
4. Easy to make your own. Top with a poached egg, scatter over a little crumbled feta or stir through handfuls of spinach. It is an easy recipe to adapt with whatever you have to hand.

Ingredients Used

THE MUSHROOM AND WHITE BEAN TOPPING

Mixed mushrooms. Using a mixture creates a more interesting topping, with different textures and flavours in every bite. Chestnut, oyster and shiitake all work particularly well.

White beans. Butter beans or cannellini beans both work beautifully. They add a creamy texture and make the topping satisfying enough to become a meal in its own right.

Red onion. Softens as it cooks, adding sweetness that balances the acidity from the vinegars and preserved lemon.

Garlic. Brings warmth and savoury depth to the mushrooms.

Balsamic vinegar and sherry vinegar. Used together, they create a rich glaze that coats the mushrooms and beans without overpowering them.

White Italian condiment. Adds gentle sweetness and a softer acidity that rounds out the dressing.

Preserved lemon. Finely chopped and stirred through at the end for little bursts of bright, salty citrus. It is one of the ingredients that makes this recipe stand out.

Fresh dill, parsley and thyme. Added at the end to bring freshness and balance, lifting the richness of the mushrooms and beans.

Crushed red pepper. Adds gentle warmth rather than noticeable heat.

Olive oil. Used for cooking the mushrooms and finishing the toast. Choose one with a flavour you enjoy.

THE LEMONY RICOTTA

Ricotta. Full-fat ricotta creates the creamiest base for the toast.

Lemon zest and juice. Together they brighten the ricotta and balance the richness of the topping.

Fresh chives. Add a delicate onion flavour without overpowering the ricotta.

THE TOAST

Sourdough. Thick slices toasted in olive oil become crisp enough to support the topping while staying tender in the middle.

How To Make It

Start by making the lemon ricotta. Stir together the ricotta, lemon zest, lemon juice, chives, salt and black pepper until smooth and creamy. Taste and adjust the seasoning if needed, then set aside.

Heat a large frying pan over a medium-high heat and toast the sourdough in a little olive oil until golden on both sides. Transfer to a plate.

Using the same pan, heat the olive oil and add the mushrooms. Leave them undisturbed for a few minutes so they develop good colour before stirring. Add the onion, garlic and a pinch of salt, then continue cooking until the onion has softened.

Stir in the white beans, balsamic vinegar, sherry vinegar, white Italian condiment, preserved lemon, herbs and chilli flakes. Cook for another five minutes until everything is warmed through and lightly glazed. Taste and season with salt and black pepper.

Spread the lemon ricotta generously over the toasted sourdough before spooning over the mushroom and bean mixture. Finish with extra herbs, black pepper and a drizzle of olive oil before serving immediately.

Helpful Tips and Tricks

1. Brown the mushrooms properlyLeave the mushrooms undisturbed for the first few minutes of cooking. This allows them to brown instead of steaming, giving them far more flavour.
2. Taste the preserved lemon. Different brands vary in saltiness. Add a little first, taste the mixture, then decide if you need more.
3. Toast the bread in a pan. Cooking the sourdough in olive oil gives it a crisp, golden crust that holds the topping much better than bread toasted in a toaster.
4. Assemble at the last minute. The mushroom topping and ricotta can both be prepared ahead of time, but toast the bread and assemble everything just before serving so the sourdough stays crisp.
5. Use good ricotta. Fresh, full-fat ricotta makes all the difference. It creates a smoother, creamier base and carries the lemon beautifully.

Looking for other Toast recipes??? Try These!

Loaded Mediterranean Toast with Hummus

Creamy White Beans On Toast

Rose Harissa Hummus with Sourdough Bread

Classic Bruschetta Toast with Burrata

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

Mushroom and White Beans on Toast

Serves: 6 Toasts Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

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Ingredients

• ¼ cup olive oil
• 400g mixed mushrooms, trimmed and sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced or finely chopped
• 1 can (400g) white beans, rinsed and drained
• 3 tbsp balsamic vinegar
• 1.5 tbsp sherry vinegar
• 1 tbsp white Italian condiment
• 1 tsp lemon zest
• 1 small preserved lemon, chopped
• ½ tsp crushed red pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp curly parsley, chopped
• 1 tbsp fresh thyme leaves
• salt & freshly cracked black pepper
• 6 slices of fresh, sourdough bread 
• For the lemony ricotta spread
• 250g ricotta cheese
• Zest of 1 lemon (finely grated lemon peel)
• 1-2 tablespoons of fresh lemon juice (adjust to taste)
• 1 tbsp chopped chives
• Salt and freshly ground black pepper to taste

method

1. Make the lemony ricotta by mixing together the ricotta, lemon zest, 1 tablespoon of lemon juice, chives, salt and black pepper until smooth. Taste and add more lemon juice if needed. Set aside.
   (250g ricotta, zest of 1 lemon, 1–2 tbsp fresh lemon juice, 1 tbsp chopped chives, salt and freshly ground black pepper)
2. Heat a large skillet over a medium-high heat. Drizzle with a little olive oil and toast the sourdough for 1–2 minutes per side until golden and crisp. Transfer to a serving plate.
   (6 slices sourdough bread, olive oil for toasting)
3. Heat the olive oil in the same pan. Add the mushrooms and cook for 4–5 minutes until browned. Stir in the onion, garlic and a pinch of salt, then cook for another 3–4 minutes until the onion begins to soften and caramelise.
   (¼ cup olive oil, 400g mixed mushrooms, 1 red onion, 2 garlic cloves, pinch of salt)
4. Stir in the white beans, balsamic vinegar, sherry vinegar, white Italian condiment, lemon zest, preserved lemon, chilli flakes, dill, parsley and thyme. Simmer for 5 minutes, then season with salt and black pepper.
   (400g white beans, 3 tbsp balsamic vinegar, 1½ tbsp sherry vinegar, 1 tbsp white Italian condiment, 1 tsp lemon zest, 1 small preserved lemon, ½ tsp crushed red pepper, 1 tbsp chopped dill, 1 tbsp chopped parsley, 1 tbsp thyme leaves, salt and black pepper)
5. Spread a generous layer of the lemony ricotta over each slice of toast, then spoon over the mushroom and white bean mixture.
   (Prepared lemony ricotta, prepared mushroom topping)
6. Finish with freshly cracked black pepper, extra herbs and a drizzle of olive oil. Serve immediately.
   (Freshly cracked black pepper, extra herbs, olive oil)

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