SERVINGS: 4 servings
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add mushrooms and cook until tender, about 5 minutes. Transfer mushrooms to a plate and set aside.
Lower heat to medium-low. Add remaining 2 tablespoons olive oil to skillet and let heat.
Add the garlic and thyme and cook until fragrant, 30 seconds.
Add cannellini beans and cook until heated through, 5 minutes. Add the mushrooms to the pan and stir to combine. Add the mascarpone and stir to combine.
Spoon over buttered toast, dividing evenly. Sprinkle with thyme leaves and drizzle with olive oil.
I like to use a mix of mushrooms (i.e. 5 ounces shiitake + 3 ounces white mushrooms)