Creamy Truffle Thyme Mushrooms on Toasted Sourdough
It may be obvious from the complete lack of posts recently that I’ve slightly lost interest in food - this is pretty heartbreaking for me, but with a sore tummy and constant nausea food is pretty low on my priority list right now. I’ve seen specialists and have been trying some alternative therapies so hopefully I’ll be back to my greedy, cooking obsessed self soon enough! In the meantime, here is a delicious brunch recipe for you all.
I think savoury brunch options can feel a bit limited if you don’t eat eggs, and garlicky mushrooms on toast has always been a favourite of mine growing up. Here I have switched the creme fraiche I used to use for some coconut milk, added some fresh thyme and a delicious drizzle of truffle oil - serve it all on top of toasted sourdough with a sprinkle of Maldon sea salt and its a pretty unbeatable breakfast! This is my boyfriend’s absolute favourite thing at the weekend - if you're cooking for non-vegans it is pretty special with a poached egg on top!
4 pieces of sourdough (or your favourite bread)
500g of mixed mushrooms (I used chestnut, closed cup, enoki, golden enoki, shiitake and oyster)
2 cloves of garlic
A few sprigs of fresh thyme
Salt and pepper
2 tablespoons of coconut milk
Roughly slice or chop all your mushrooms. Heat a glut of olive oil in a pan and add in your mushrooms - you may want to do this in batches as the mushrooms won't brown if you overcrowd them. Peel and finely chop the garlic and add this to the mushrooms, then cook for about 6 minutes until the mushrooms are all cooked.
While the mushrooms cook put the bread into the toaster. Sprinkle the thyme, salt and pepper onto the mushrooms and stir in the coconut milk, then cook for another 2 minutes.
When the toast is ready simply pile the mushrooms on top, pouring over any juice in the pan. Drizzle over truffle oil and a generous amount of black pepper before serving.