Autumn is the season of mushrooms of all types, colours and forms. Wonderful, earthy and hearty, mushrooms are a delight in all from stews to toasts. This recipe for stewed mushrooms on toast is a twist on a Scandinavian autumn classic and can be made completely vegan or with dairy products. A great hearty snack for any time of the day, as a light dinner or a flavourful starter at your dinner party.
This recipe only uses 9 ingredients and is made in just a couple of minutes. You can use country-style bread with seeds, rustic bread or sourdough bread to give this dish a lovely texture and flavour.
You need:
500 grams of brown button mushrooms or mixed mushrooms
1 tablespoon of sunflower oil
½ yellow or white onion
1 small clove of garlic
100 ml vegan coocikning cream
salt and white pepper
The green part of one spring onion
1 tablespoon of chopped parsley
A dash of white wine vinegar
If needed, a teaspoon of mushroom stock
4 slices of rustic country-style bread
How you make it:
Slice the mushrooms, and onion and mince the garlic.
Add oil to a frying pan and place it over medium heat. Add the onion and fry until translucid and softened.
When the onion has softened, add the mushrooms and garlic. Fry until the mushrooms have realised all their moister and have gotten a slightly golden colour.
Add cream and let it reduce until it gets a thick texture.
Add salt, pepper, a dash of vinegar, parsley and the green part of the spring onion. If the mushrooms are mild in flavour, add a dash of mushroom stock.
Taste and correct the seasoning if needed.
Take 4 slices of bread and toast them lightly.
Add the creamy mushrooms on top of the toasted bread and serve warm.
Enjoy autumn and the mushroom season with this lovely simple dish. Wonderful, creamy flavours perfect for brunch, lunch or as a snack.
