Mushrooms on toast – it’s such a café favourite. Earthy mushrooms, creamy sauce, spikes of thyme or rosemary, all doused over toasted sourdough.
Unfortunately, the café version often offers a week’s worth of full dairy cream in one sitting, offsetting most of the health benefits of those vitamin D rich mushrooms. Make this plant-forward version instead, which uses sunflower seeds as the magic ingredient to get things creamy. Sunflower seeds are a fantastic source of protein at 21%, ahead of meat at 20%. They’re also an incredible source of selenium, important for thyroid health, and zinc, important for immunity. Serve these creamy mushrooms on your favourite grainy bread, and bring the cafe experience inhouse, lockdown or not!
INGREDIENTS
Mushrooms
– 1 ½ shallots, finely diced
– 4 cloves garlic, crushed
– 1 Tbsp fresh thyme, chopped
– 5 cups mushrooms, sliced
Creamy Sauce
– ½ cup sunflower seeds, soaked in 3/4 cup water
– ½ shallot
– 1 tsp sea salt
– ½ tsp ground black pepper
To serve
– wholegrain toast, chopped parsley, chilli flakes, green salad
METHOD
- Panfry shallots, garlic, and thyme in a little water or olive/coconut oil on low for a few minutes, then add mushrooms for a few minutes until they start to soften.
- Meanwhile blend sauce ingredients in a blender until super creamy, then add to the mushrooms until heated through. Season to taste with extra salt and pepper if desired.
- Serve on wholegrain toast topped with parsley/chives, chilli flakes, and a green salad alongside. Leftovers save well until the next day, just reheat gently.
For more of Buffy’s plant-based recipe ideas,
try cookingschool.begoodorganics.com
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