Creamy Garlic Mushroom Toast

Super simple
0:20 m
7 ingredients

Mushrooms can be the great room divider, can't they? If you're firmly Team Mushroom (and you really should be, what's not to love?), then you'll dig this quick, easy vegan breakfast sensation that's fantastically filling and feels much more indulgent than it is. It's a speedy vegan breakfast idea that feels and tastes a little special.

Serves: 2

Ingredients

For the recipe

1 tbsp olive oil
350g mushrooms
2 garlic cloves
2 spring onions
2 large slices of good quality bread - or 4 small
1 ½ tbsp plant-based butter - plus extra for spreading
75ml soy cream
small handful parsley leaves
Salt & pepper to taste

Before you start

Large frying pan on a medium-high heat | Toaster or grill

Step 1

To start

Slice the mushrooms
Peel and mince the garlic
Trim the roots and ends from the spring onions and finely slice

Ingredients

350g mushrooms
2 garlic cloves
2 spring onions

Step 2

Start cooking

Put the olive oil in the pan
Add the mushrooms and cook for 10 minutes
Add the garlic and three-quarters of the spring onions (saving some of the green ends for garnish)
Cook for a further 3 minutes
Put the bread in the toaster or under the grill

Ingredients

1 tbsp olive oil
2 large slices of good quality bread - or 4 small

Step 3

Add the cream

Add the dairy-free butter to the pan of mushrooms and stir it through until it melts
Pour the soy cream into the pan and stir it into the mushrooms
Take the pan off the heat
Season to taste with salt and pepper

Ingredients

1 ½ tbsp plant-based butter - plus extra for spreading
75ml soy cream
Salt & pepper to taste

Step 4

Finish and serve

Roughly chop the parsley and stir most of it through the mushrooms
Take the toast out of the toaster or grill and spread it with dairy-free butter
Divide the mushroom mixture equally between the toasts
Sprinkle over the remaining spring onions and parsley
Grind over a little black pepper and serve immediately

Ingredients

small handful parsley leaves