Vegan Mushroom Toast (extra creamy)

AMAZING MUSHROOMS

There are some moments in life where you simply need to take a minute to appreciate the small things. Small things like lying down after a long day, receiving a massage for no real reason from you partner or, in my case, mushrooms. They are one diverse, flavour-packed and delicious element in the world that can bring so much joy to every dish and person.

This mushroom toast is a little bit naughty and a little bit nice - caramelised using peanut butter but also packed full of spinach, fresh herbs and wholesome seeds... yep, it will make your day.

The best part about this dish is you can be ravenous one minute and indulging in this stacks-on-toast the next - all you need is a few simple ingredients and a ready and waiting pan, the rest can be done pretty much while you sleep.

No time like the present... let’s cook!

Creamy Vegan Mushroom Toast

Ingredients

• 2 thick sliced of rye crusty bread

• 1 medium onion, sliced

• 1 tbsp olive oil

• 2 sprigs of parsley, finely chopped including stem

• 2 sprigs of thyme, removed from stem

• 200 grams mushrooms, peeled and chopped with stem

• 1 tbsp organic vegan peanut butter

• 2 tbsp water

• Salt and pepper

• To Serve: chopped parsley

Method In a large pan, place the onion with oil and a pinch of salt on high heat. Cook for 3-5 minutes or until onions begin to reduce in size and go translucent. Add parsley, thyme and mushrooms. Cook for 4-5 minutes or until mushrooms have wilted and softened.

Add peanut butter with water, mixing the peanut butter into the water to help seperate and emulsify. Mix well to coat all mushrooms. Toast or chargrill bread. Top with mushroom mixture and fresh parsley. Sprinkle with salt and pepper if needed. Other additions that I like are avocado, chia seeds and BBQUE sauce.