Lunch / Australian
Crisp sourdough topped with creamy white bean mash and Black Garlic & Mushroom Sauerkraut for an easy café-style lunch.
Contains: gluten
How to make it
Toast sourdough until crisp.
Mash beans with lemon, olive oil, salt and pepper.
Spread bean mash on toast and top generously with Black Garlic & Mushroom Sauerkraut and parsley.
Living-culture note
Keep the sauerkraut cold and add after toasting.
Kitchen notes
Keep cooking
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Used in this recipe
Deep, savoury umami for tofu, rice bowls, eggs, platters and hearty salads.