Diet: Dairy Free, Gluten Free, Nut Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 1
Preparation Time: 2 minutes
Cooking Time: 10 minutes
Total Time: 12 minutes

Description

Are you a fellow mushroom lover? If so then you will love our simple mushrooms on toast recipe which we’ve combined with a rich and creamy (yet dairy-free) garlic sauce.

If you cannot source mixed mushrooms then not to worry, any mushrooms will do. We like to mix it up on occasion, because different variants of mushroom contain different nutritional profiles and we now know that the more variety of healthy foods we eat the more we can encourage microbial diversity in our gut!

Lastly, not forgetting our greens, cavolo nero adds a fabulous source of vitamin K, A and C along with manganese and copper.

It’s a simple twist on a classic dish combining healthy fats with your leafy greens, as well as working in some gut-friendly prebiotic foods.

Ingredients

• 2 handfuls of mixed mushrooms
• 2 slices sourdough bread (opt for gluten-free if you have an allergy or intolerance)
• 1 shallot (finely diced)
• 2 stems of cavolo nero (chopped up)
• 1 tbsp natural coconut yoghurt
• 1 garlic clove (grated)
• 1 tsp coconut oil
• 1 tbsp olive oil
• A pinch of himalayan salt

To Dress (optional):

• 1-2 sprigs of thyme
• Zest of 1/2 lemon

Method

1. Turn on your oven grill to 220 degrees.
2. Melt the coconut oil in a frying pan and once heated, add the garlic and diced shallot. Fry gently for 1 minute.
3. Add the mushrooms and fry for a further few minutes on a medium heat before adding the cavolo nero. If you find that the oil has dried up, add 1-2 tbsp of water.
4. Whilst the ingredients are cooking in the pan, drizzle the olive oil over the slices of sourdough and grill for 5 minutes until lightly toasted.
5. Add the coconut yoghurt to the frying pan along with a dash of salt. Give it a good stir for 1 minute so that all of the ingredients in the pan are covered and the yoghurt has had chance to warm through.
6. Serve the sourdough onto a plate and top with all of the ingredients in the pan. To garnish, sprinkle over the lemon zest and thyme leaves.