This is a fabulous light lunch or breakfast option. You can keep this vegan and instead of bacon you can use 1/2 can of cannellini mushrooms to provide additional protein. Use my paleo bread or gluten free bread recipe for a healthy homemade bread recipe to serve with this.
Difficulty – Easy
Time – 10 minutes
What’s good about it?
Mushrooms are incredibly healthy – a great source of B vitamins for energy, selenium, vitamin D and polysaccharides for immune health plus protein. All mushroom varieties are beneficial so if you cannot afford exotic / wild mushrooms simply replace with button or chestnut mushrooms
- Heat the oil in a frying pan and sauté the onion and garlic for 1-2 minutes until soft but not brown. If using bacon add this at the same time and cook for a little longer until it starts to turn golden.
- Add the mushrooms and cook for a further couple of minutes until just soft.
- Mix the cornflour with a little of almond milk to form a paste. Place in a small saucepan with the remaining almond milk and mustard.
- Slowly bring the sauce to a simmer and stir constantly until it thickens about 5 minutes. Add the mushroom mixture to the saucepan. If using the cannellini beans add these to saucepan at the same time. Season to taste and scatter over the parsley.
- Spoon onto toasted bread if using to serve.
Any milk alternative can be used for this sauce but I find creamy almond milk works well. However for a creamier texture you could use coconut cream or full fat coconut milk instead. For additional veggies try adding chopped tomatoes or a handful of spinach too.
2 tsp olive oil or coconut oil for frying
2 garlic cloves, crushed
1/2 onion chopped
4 slices of streaky bacon chopped (optional) or 1/2 can cannellini beans drained
300g mixed wild mushrooms, sliced
200ml almond milk or other dairy free milk
1 tsp Dijon mustard
Handful of chopped parsley
salt and freshly ground black pepper
Slices of toast to serve