White Bean and Maitake Mushroom Toast with Easy Ghee Pesto

5 minutes prep / 10 minutes cook

Crusty White Bean Sourdough Toast with Maitake Mushrooms, Raw Cheese, and Easy Ghee Pesto

This is the companion recipe to our Easy Ghee Pesto! Kristen Roberts from Krave Wellness shares her favorite way to enjoy the basil and parsley pesto she created using our Garlic Scape organic grass-fed ghee. Learn more about Kristen and her nutritional coaching business below or visit her website or at @kravewellness_ct.

Notes from Kristen:
*Locally, I personally love and recommend Nana’s bread because they source high-quality grains and always ferment, which means their breads are alive with good bacteria and are easier to digest.
**White beans should be soaked and sprouted whenever possible to increase the bioavailability of nutrients and to decrease digestive discomfort. Pick your favorite white bean!
***Maitake mushrooms, aka Hen of the Woods, are in season and maybe foraged or purchased from a mushroom grower. I like and recommend Seacoast Mushrooms, locally.
****I like and recommend Cato Corner Farm, locally. If you are curious about raw milk, read more about its benefits here.

Kristen Roberts, Nutritional Therapy Practitioner (NTP)
Krave Wellness

I am a 2021 graduate of the Nutritional Therapy Association (NTA) and owner of Krave Wellness, a new practice for 1:1 client work, speaking engagements, and collaborations with like-minded businesses and practitioners. I became an NTP because I believe it was my calling. When I lost my employment like so many others due to the pandemic, I was provided the opportunity to envision what I wanted this next chapter in my life to look like. Looking back, all of my life experiences, natural gifts, passions, and unique skill sets prepared me for this work. I feel very fortunate to live in such a health-conscious community, surrounded by oyster farms, raw dairy farms, regenerative farms raising pastured animals and growing organic produce, weekly year-round farmer’s markets, and award-winning restaurants that source locally. We truly are in the heart of the farm-and-sea-to-table movement here. I feel very lucky and have spent most of the last decade connecting with these mission-driven people who provide our food. Finding the NTA brought me a sense of peace and purpose, and I am grateful for the opportunities and new relationships that have germinated because I had the courage to pursue a new version of myself.

5 minutes prep / 10 minutes cook
White Bean and Maitake Mushroom Toast with Easy Ghee Pesto
  • 1 tbsp of Farmtrue Garlic Scape Ghee
  • 1 slice of whole grain sourdough bread*
  • 1/3 cup of properly prepared white beans**
  • 1 handful of maitake mushrooms, pulled apart***
  • 1-2 oz of 100 grass-fed local raw milk cheese****
  • 1-2 tbsp of prepared Easy Ghee Pesto
  • Sea salt or unrefined salt


Preheat a carbon steel, cast iron, or stainless-steel pan to medium. Slather your bread with Farmtrue Garlic Scape Ghee. Toast each side until golden. Set aside on a plate. Brown your mushrooms in the same pan until golden, turning as needed. Add a touch more ghee to the pan if you notice it goes dry to avoid charring. Chop roughly. (I like to use kitchen shears right in the pan to make quick work of this and avoid making more dishes. Top your toast with prepared white beans and chopped mushrooms. Grate some fresh cheese over top and dollop with your ghee pesto. Enjoy!