This mushroom toast with a side salad is a great lunch or light dinner option. For this recipe, we combine fresh mushrooms, white bean hummus, whole-grain bread, and a kitchen sink salad topped with nuts and whatever veggies are at hand and drizzled with an oil-free vinaigrette.

The veggies, salad greens, and whole grains provide minerals, vitamins, and fiber. The nuts add healthy fats, the white beans add lots of protein, fiber, iron, while the mushrooms add cancer-fighting properties, anti-inflammatory compounds, and immune-boosting antioxidants.

Mushroom Tartine with White Bean Hummus and Kitchen Sink Salad with Oil-Free Vinaigrette

Difficulty: Beginner Prep Time 30 min Cook Time 10 min Total Time 40 mins Servings: 2 Best Season: Suitable throughout the year


Ingredients for the Mushroom Tartine:

Ingredients for the Salad and Herb Vinaigrette:


Mushroom Tartines:

  1. Open the can of white beans, drain all liquid, and then place it into a food processor or blender.

  2. Peel the garlic clove and juice the lemon and add both to the blender.

  3. Add salt and pepper and half of the water and blend, then slowly add more water until the desired consistency is reached.

  4. Wash and drain the mushrooms, then slice, or cut into bite-sized pieces.

  5. In a non-stick frying pan, add the vegetable broth (just enough to coat the bottom) and put heat to high, then add the mushrooms and thyme and saute while frequently stirring, until the broth has evaporated.

  6. In the meantime, put the bread into the toaster until both sides are lightly browned.

  7. Put the toast on a plate, add a generous layer of white bean hummus, top with mushrooms, sprinkle with fresh thyme, and serve with the salad.

Kitchen Sink Salad:

  1. Wash and drain the lettuce and add to a bowl.

  2. Wash and cut the veggies into bite-sized pieces, add to the lettuce in the bowl, and then add the pecans.

  3. In a smaller bowl, add mustard, tahini, and water and whisk well until smooth, then add vinegar, salt, and pepper.

  4. Wash and drain the fresh herbs and chop into small pieces, then add to the dressing and mix well.

  5. Drizzle the dressing over the salad and mix all well, then serve.

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