Rye bruschetta with sautéed mushrooms, cannellini and thyme

Ingredients

For 1 serving

• Rye bread2 slices
• Cremini mushrooms120 g
• Cooked cannellini beans60 g
• Thyme1 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten,

In season: September – November

Method

1. Wipe the chestnut mushrooms with damp kitchen paper, trim the base of the stems and slice them; peel and crush the garlic; rinse and drain the cannellini beans.
2. Heat the oil in a frying pan over medium heat with the garlic and thyme for 1 minute, add the mushrooms, turn the heat up high and sauté for 6 minutes, stirring, until they have lost their liquid and are golden; salt them.
3. Add the cannellini beans and heat for 2 minutes, crushing a few with the spoon, until creamy; discard the garlic.
4. Meanwhile toast the rye bread for 2–3 minutes, until crisp.
5. Pile the mushrooms and beans onto the hot slices and serve.