1 1/2pounds fresh mushrooms, stemmed, if necessary, and sliced
1 teaspoon salt, plus more to taste
Black pepper to taste
2cups cooked or canned white beans, drained
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried
Whole-grain toast, for serving
1/4cup chopped fresh parsley, for garnish
Instructions
Heat oil in a large skillet over medium heat. When hot, add the mushrooms, sprinkle with the salt and some pepper, and cook, stirring occasionally, until the mushrooms have released their liquid and become tender and the pan is beginning to dry out again, 10 to 15 minutes.
Meanwhile, puree the cooked beans in a food processor or blender with 1/2-cup water and let the machine run until the mixture is smooth. Stop to scrape down the sides and puree again. The mixture should thickly coat the back of a spoon. If not, add more water, a tablespoon at a time.
Add the garlic and thyme to the mushrooms along with 1/4-cup water. Let the liquid bubble and evaporate for 1 minute, stirring the bottom of the pan to scrape up any browned bits, then add the bean mixture. Cook, stirring occasionally, until the mixture becomes thick and saucy; add a few drops of water if it starts to stick to the pan. Taste and adjust the seasoning. Serve on one or two slices of toast, garnished with parsley.