Posh Mushrooms on Toast

POSH MUSHROOMS ON TOAST (Vegan)

By Emma Sousa

Ingredients: 400 grams of chopped mixed mushrooms 200 grams of sliced Oyster mushrooms 1 medium white onion (finely chopped) 2 to 5 garlic cloves (I love lots of garlic!) 1 tbsp of miso paste 1 tsp of smoked paprika 200ml of vegan ‘creme fresh’ or unsweetened cream 2 tbsp of tomato purée 2 to 3 handfuls of fresh baby spinach (optional extra) Fresh parsley or coriander, chopped Olive oil Salt and pepper to season Wholemeal Sourdough Bread (toasted)

Method: 1. Finely chop the onion and garlic and lightly sauté until softened and slightly golden in a splash of olive or rapeseed oil in a large pan or wok. 2. Chop or slice the mushrooms (I like to leave them quite chunky), add to the pan and stir with the onions until cooked through. If the pan becomes dry, add a splash of water to prevent the mushrooms sticking. 3. Add the smoked paprika, salt and pepper, tomato purée and miso paste - stir in and add a little water to make a paste. Stir again, and once combined add the pot of ‘creme fresh’ and stir until combined. This is where you decide how ‘wet’ you want your mixture - add more water and you have a lovely saucy, creamy base - you don’t want it too wet though because otherwise your toast will go soggy! 4. This is the point when you add the spinach if you want to - just let it wilt in the pan with the sauce. Add some fresh chopped parsley or coriander depending on which you prefer and serve on slices of toasted sourdough bread.

This will serve four people and the mushroom base also makes a great main dish with pasta, rice or quinoa…enjoy.