A Mark Bittman recipe: Creamed Mushrooms on Toast

MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close.

Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower.

CREAMED MUSHROOMS ON TOAST

2 tablespoons olive oil

1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced

1 teaspoon salt, plus more to taste

Black pepper to taste

2 cups 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

1/4 cup chopped fresh parsley, for garnish

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. Makes 4 servings.