Mushrooms are great! Where some people love ‘em, others hate ‘em. Sure, they’re a fungi and have a pretty weird texture. But toss them in a hot pan with some oil, garlic, (vegan) butter and fresh herbs and you’re onto a winner. That’s partly what I’ve done here to create these delicious creamy vegan mushroom toasts.
Are mushrooms good for you?
Another reason why I love mushrooms is because of their nutritional benefits. They’re known to boast medicinal properties because they’re a strong source of nutrients, protein, B-vitamins, fiber and immune-enhancing sugars. For this reason, they’re also argued to be a superfood.
Let me talk you through this recipe
Traditional creamy recipes often use dairy milk, creams and yogurts. Instead, I’ve subbed them out for dairy-free ingredients and methods. Making this vegan, less fattening, but no less comforting.
Like many savoury recipes, the secret lies in layering the flavour at various stages of cooking. I start by frying off some of my most favourite aromatics – onion and garlic. Don’t you just love the smell of these two cooking in the pan? Along with fresh rosemary, these are a trio from heaven.
Whilst you can experiment with flavours deriving from more wild mushrooms, I’ve kept to the everyday chestnut to keep these mushroom toasts simple and affordable. I also find chestnut mushrooms more ‘meaty’ in texture than the standard white variety of mushroom.
The next layer of flavour creates a roux-like mixture and comes from a mix of flour, (vegan) butter and dairy-free mylk. If you are gluten-free, you can use gluten-free all-purpose flour. The star ingredient here is the infamous skimmed mylk by Rebel Kitchen which is incredibly like normal dairy milk in taste and colour, just without the dairy! Mate, it’s great. But if you don’t have any, you can use organic soya milk instead.
Whether you’re gluten-free or not, the choice of bread could be the make or break of this meal. For the best results, choose a humble crusty bread with a soft, fluffy centre that’s deliciously crunchy when toasted – mmmm, now we’re talkin’!
I hope you give this lovely Creamy Vegan Mushroom Toast recipe a try. I’m sure it will give you a newfound love for mushrooms. If you do, please leave a comment with your feedback.
- 2 large garlic cloves
- ½ white onion
- 2 pinches of freshly chopped rosemary
- 150g Chestnut mushrooms, sliced
- 1 tablespoon of Rapeseed oil
- 50ml of water
- 1 heaped teaspoon of dairy free butter
- 1 heaped teaspoon of plain flour
- 100ml Rebel Kitchen Skimmed Mylk©/ Organic Soya Milk
- Sea Salt
- Black Pepper
- 2 medium slices of Tiger bread (vegan)
- On a medium heat, fry your garlic, fresh rosemary and onion in rapeseed oil. Once they begin to soften, you can stir in mushrooms and water.
- Crank the heat up slightly and cook until the mushrooms begin to soften, stirring occasionally. Adding water helps the mushrooms steam through without adding additional oil.
- When the mushrooms have softened, stir in the butter, flour and mylk. Then add a large pinch of sea salt and good grinding of black pepper. Simmer on a lower heat, stirring occasionally until you notice the sauce thickening and getting creamy.
- Lightly toast your bread, then spoon over your creamy garlic and rosemary shrooms. Serve with a little sprinkling of more rosemary and black pepper. Enjoy!