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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
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
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Ingredients
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2 cups
mushrooms 4 brown button mushrooms and 2 shitake mushrooms
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1 cup
almond crème buy ready-made
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1 tablespoon
ghee or coconut oil
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1 teaspoon
cumin powder
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1/2 teaspoon
thyme
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1/2 teaspoon
oregano
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2 tablespoons
parsley chopped
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1 tablespoon
nutritional yeast
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Salt and pepper to taste
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1 tablespoon
olive oil
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1/2 cup
stretchy melting vegan cheese buy from a store
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4
Slices of sourdough bread
Directions
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Melt the ghee in a large skillet oven over medium heat.
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Add the mushrooms and cumin powder. Cook, stirring occasionally, until tender and browned, for about 5-6 minutes.
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Stir in the almond cream, thyme and oregano. Season with salt and pepper, to taste.
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Bring to a boil; reduce the heat and simmer until slightly reduced and thickened, for about 5-6 minutes.
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Stir in the stretchy cheese, and let it warm a while until melted.
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Serve immediately, on top of pan toasted sourdough bread and garnish with parsley, if desired.
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