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.

Creamy Mushrooms on Toast

Overview

Difficulty – Easy

Time – 10 minutes

Serves 4


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

  1. 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.
  2. Add the mushrooms and cook for a further couple of minutes until just soft.
  3. 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.
  4. 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.
  5. 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

1tbsp cornflour

1 tsp Dijon mustard

Handful of chopped parsley

salt and freshly ground black pepper

Slices of toast to serve