Creamy Mushrooms

I used to love delicious Creamy Mushrooms ladened with cream, garlic and wine all poured on top of toast for a simple meal when I didn’t want to fuss with a complicated meal.

However, over the years, since becoming vegan, I have enjoyed this savoury dish on many occasions, changing many of the ingredients to suit my now, new formed regime.

I hope you enjoy my vegan version of Creamy Mushrooms and can enjoy it, on occasion, as one of your ‘go to’ comforting foods.

Serves 2

Ingredients

2 cups wild mushrooms (or mushroom of your choice)
1/4 cup oat cream
1 tsp truffle oil (I use truffle oil instead of garlic as it gives off that garlicky smell and taste without the odour & after taste)
Lots of freshly ground black pepper
1/2 tsp sea salt
Handful of fresh parsley, washed and finely chopped for garnish
Optional: 1/2 fresh red chilli or 1/2 tsp dried chilli flakes, depending on how much heat you like
Optional: Add 1/4 cup of white wine 
2/4 slices of sourdough or gluten free bread toasted

Method

1.    In a frying pan add the truffle oil and start to fry the mushrooms for about 10 minutes, until any excess water has evaporated and the mushrooms have browned

2.    Add the cream (and if using wine, add now) and mix

3.    Add salt, pepper and chilli & mix

4.    Toast your bread and put onto serving plate before adding your creamy mushrooms on the top

5.    Sprinkle on some parsley leaves for garnish

6.    Enjoy

**If you don’t have oat cream or other plant-based creams, you can use any plant-based milk to create a delicious cream. Here’s how:
1 cup plant-based milk
2 tsp gluten-free flour & 4 tbsp cold water mixed to a smooth paste
Add paste to milk
Add a pinch of salt & black pepper
Add to the mushrooms until the milk turns thick, into a thick creamy like sauce**