Golden oyster sourdough toast

What you’ll need

• 8 oz cultivated golden oysters, torn into clusters
• 2 tbsp olive oil, divided
• 1 garlic clove, minced
• 1/2 cup cooked white beans
• 1 tsp lemon juice
• 2 thick sourdough slices
• Chopped parsley, salt and black pepper

Allergen notes: Wheat in sourdough. Choose a gluten-free loaf if needed.

Let’s make it

1. Mash the beans with 1 tbsp olive oil, lemon juice and a pinch of salt. Toast the sourdough.
2. Heat the remaining oil in a wide skillet over medium-high heat. Cook mushrooms in a single layer for 5 minutes, turn, then cook 5–7 minutes more until tender and browned. Work in batches if needed.
3. Lower the heat, add garlic and cook 1 minute. Spread beans on toast and top with hot mushrooms, parsley and pepper.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.