This is one of those recipes I found irresistible whilst on the road in California in the fall. A breakfast out with the kids in Ojai brought me to this grounding pairing of mushrooms (very seasonal), with cheese and a creamy sauce on toast. It is very moreish but a bit too heavy due to the dairy products. I was determined to make it vegan style and fuse in some digestive spices in order to make my version lighter and more digestible. Here it is for the first time to share with you all. —Amrita Ma Devi
What You'll Need
mushrooms 4 brown button mushrooms and 2 shitake mushrooms
almond crème buy ready-made
ghee or coconut oil
Salt and pepper to taste
stretchy melting vegan cheese buy from a store
Slices of sourdough bread
Melt the ghee in a large skillet oven over medium heat.
Add the mushrooms and cumin powder. Cook, stirring occasionally, until tender and browned, for about 5-6 minutes.
Stir in the almond cream, thyme and oregano. Season with salt and pepper, to taste.
Bring to a boil; reduce the heat and simmer until slightly reduced and thickened, for about 5-6 minutes.
Stir in the stretchy cheese, and let it warm a while until melted.
Serve immediately, on top of pan toasted sourdough bread and garnish with parsley, if desired.