Creamy Mushrooms on Toast
- 300g chestnut mushrooms
- 1 tbsp mild coconut oil
- 100ml stock
- 1 tsp tamari
- 120ml (8 tbsp) almond cream
- salt and black pepper to taste
- 2 slices of sourdough toast
- 2 handfuls mixed salad leaves
- 3 finely chopped radishes
- 1 finely sliced scallion
Start the day with tasty creamy mushrooms and a crisp salad. Ideal for breakfast, light lunch or snack.
Peel the skin from the mushrooms and the tip of the stem. You should be left with 250g mushrooms. Thinly slice the mushrooms.
Melt the coconut oil and fry the mushrooms for 4 minutes on a skillet pan on a low to medium heat. Regularly stir to prevent the mushrooms sticking to the pan.
Add the stock and tamari slowly, simmer on a low to medium heat until the liquid is reduced down and nearly completely absorbed. Pour in the almond cream, stir and warm through.
Season the creamy mushrooms with the salt and pepper to your liking,
Toss the salad ingredients together in a bowl. Serve the mushrooms on the toasted sourdough (or other suitable bread) along with the salad.