Recipe Creamy Herbed Mushrooms on Toast
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Kid-friendly
Comfort food
Breakfast & brunch
A rich, decadent take on the classic brekky mushrooms that will give any cafe a run for its money! It’s the garlic, herbs, and mix of mushrooms that make this plate shine.
You will need
Serves 1
- 6 swiss brown mushrooms, halved or quartered
- 6 fresh shiitake, halved or quartered
- 20gm dried shiitake or assorted dried mushrooms, roughly chopped
- 500ml mushroom stock (or vegetable stock)
- 1 clove garlic, crushed
- 1 tablespoon plant-based butter
- 50ml plant-based cream
- 2 stems tarragon, finely chopped
- 10 chives, finely chopped
- 3-5 sprigs parsley, finely chopped
- Salt and pepper
To serve:
- 1 really thick slice of sourdough toast (gluten-free if needed)
- Sprig or two of additional fresh parsley
Recipe: Simon Toohey
Directions
-
Step 1
Add the garlic to a small pot with a dash of stock over medium heat, to start sweating it down a bit. Then add all the mushrooms with the stock, and a little salt and pepper, and pop it on high heat; cook until it comes to a boil. Then turn down to a simmer and reduce the mixture til there’s about 3/4 cup liquid left, and all the mushrooms have shrunk down.
-
Step 2
Stir in the plant-based butter, then pour in the cream, mix it through, and turn off the heat to prevent splitting. Add the chopped tarragon, chives and parsley. Keep stirring vigorously to emulsify the mixture.
-
Step 3
Place the toast on a deep lipped plate, spoon over the mushrooms and pour over the extra cream mixture.
Recipe: Simon Toohey
More soy-free recipes
Creamy Herbed Mushrooms on Toast
Directions
10 mins to prep
-
Step 1
Add the garlic to a small pot with a dash of stock over medium heat, to start sweating it down a bit. Then add all the mushrooms with the stock, and a little salt and pepper, and pop it on high heat; cook until it comes to a boil. Then turn down to a simmer and reduce the mixture til there’s about 3/4 cup liquid left, and all the mushrooms have shrunk down.
-
Step 2
Stir in the plant-based butter, then pour in the cream, mix it through, and turn off the heat to prevent splitting. Add the chopped tarragon, chives and parsley. Keep stirring vigorously to emulsify the mixture.
-
Step 3
Place the toast on a deep lipped plate, spoon over the mushrooms and pour over the extra cream mixture.
You will need
Serves 1
- 6 swiss brown mushrooms, halved or quartered
- 6 fresh shiitake, halved or quartered
- 20gm dried shiitake or assorted dried mushrooms, roughly chopped
- 500ml mushroom stock (or vegetable stock)
- 1 clove garlic, crushed
- 1 tablespoon plant-based butter
- 50ml plant-based cream
- 2 stems tarragon, finely chopped
- 10 chives, finely chopped
- 3-5 sprigs parsley, finely chopped
- Salt and pepper
To serve:
- 1 really thick slice of sourdough toast (gluten-free if needed)
- Sprig or two of additional fresh parsley