Creamy Mushrooms, Leeks and Beans on Toast
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Ingredients
4 servings
Instructions
Step 1
Add mushrooms to a large, dry frying pan with a pinch of salt and cook over a medium heat, stirring with a wooden sppoon, until the've released all their liquid and are starting to brown. Add 1 tbsp of the olive oil and cook until browned. Remove from the pan to a plate.
Step 2
Heat the remaining oil in the same pan over a low heat. Add the leeks and a pinch of salt, and cook gently for 7-10 minutes until softened.
Step 3
Add the garlic and thyme leaves and cook for 1-2 minutes.
Step 4
Add the haricot beans along with their liquid and use the back of your spoon to roughly crush about a quarter of the beans. Stir through the creme fraiche, vinegar and cooked mushrooms, then taste and season with salt and pepper, as needed.
Step 5
Top the toasted bread with the warm bean mixture and serve.
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