Air Fryer Mushrooms & Butter Beans on Toast

This is such a hearty and delicious dish. The air fryer turns the beans a lovely golden colour and caramelises the mushrooms to perfection. Recipe adapted from The Ultimate Air Fryer Cookbook 15 Minute Feasts by Clare Andrews.

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Ingredients

mushrooms 200 g (halved)
garlic paste 1 tsp
dried thyme 1 tsp
butter beans 400 g (drained)
crème fraîche 1 tbsp
sourdough 4 (toasted)
spinach 1 handful
feta 25 g (crumbled)
fresh chives to garnish (chopped)

Method

Halve the mushrooms. Then add them to a bowl with the garlic paste, dried thyme, and a pinch of salt, and pepper until well coated. Transfer the mixture to a heatproof dish, or if you’re cooking directly in the air fryer basket, remove the crisper plate.
Cook at 200°C for 5 minutes, or until the mushrooms start to soften, shaking or stirring halfway.
Add the drained butter beans, spray with a little oil, mix, and continue to cook for a further 5–6 minutes, or until the mushrooms are brown and the beans are starting to crisp. Add the crème fraîche and season well.
Toast the sourdough and brush with a little olive oil.
Place the toasted sourdough onto plates and add the spinach on top. Generously spoon over the hot bean and mushroom mixture, then crumble over the feta and sprinkle with chives.

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Air Fryer Mushrooms & Butter Beans on Toast

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Ingredients

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