For most people, Mushrooms on Toast is a light vegan dinner, late afternoon snack or even a savory breakfast with mushrooms.
But did you know that it’s also become the trendiest dish in your neighborhood cafe?
The ‘stuff on toast’ craze has been going on for a few years. Avocado Toast definitely started the craze, which we love enough to have come with our own variations (Egg, Fried Tomatoes, Radish, & Cottage Cheese)
But this trend needed something new to spice it up. Enter Mushrooms on Toast.
It’s become so popular that the Guardian’s How to Eat Column (which is normally restricted to fancier fare) featured Mushrooms on Toast a few months ago.
Don’t let all this attention scare you though, this is still the go-to dish you remember from your years as a student, only now it’s a little tastier and a lot more vegan.
Foraging for flavour
I could suggest that you forage for some wild mushrooms to make this recipe totally farm-to-table chic. And if you want to do that (and have the skills to do that safely), go ahead.
But I’m guessing that most of you will pick up the mushrooms from your nearest grocery store, and there’s a lot of choice for what to put on your mushroom toast, so let’s break it down.
Common Types of Mushrooms:
Personally, I think a simple Cremini or Button Mushroom works well with this understated dish. But every mushroom has a different flavour profile, so selecting the mushroom that works for you is key.
In the end, mushrooms are a healthy veggie no matter what kind you choose to eat. They have lots of fiber and nutrients, which makes this Mushrooms on Toast recipe a healthy and easy choice!
Creamy but still vegan mushrooms on toast
Unfortunately, most of the recipes out there insist on using dairy products to make the ideal creamy mushrooms on toast.
And this recipe is a darling of our Vegan Challenge. The Vegan Challenge is a 30 Day course on how to transition to a (fun!) plant-based lifestyle.
It comes complete with recipes, nutritional information, tips and tricks as well as pitfalls to avoid when trying out a vegan approach to life. Christine really knows her stuff and makes it stick!
How Christine made it creamy without the cream
In order to make creamy mushrooms without the cream, this recipe calls for sauteed mushrooms in soy sauce. That makes it a completely vegan mushroom recipe.
The apples, garlic, green onions and fresh herbs bring extra flavour. Combined with the soy sauce this is no longer the bland dish of your youth.
This sushrooms on toast recipe is versatile (especially when you change up the mushroom varieties), it’s easy, it’s vegan and it’s well-loved.
That means it’s worth adding to your rotation of weeknight dinners or favorite mushroom recipes.
Smooching Mushrooms on Toast
+ A frying pan and a toaster
- Heat up the oil in a pan on medium heat.
- Roughly chop the mushrooms and throw them into the pan – stir a little.
- Peel and core the apple, slice into fours, eat two bits, slice the other two bits into thin little pieces and add them to the mushrooms.
- Stir until the mushroom’s softened.
- Slice, chop or smash the garlic and add to the mix.
- Stir for 1 minute max.
- Add the soy sauce, lower the heat, stir.
- In the meantime, make toast.
- Turn off the heat, stir in the parsley and the pepper.
- Serve the mushroom mix on two slices of toast – enjoy!