This is my new favourite breakfast, lunch, side dish and general flavour combination right now. I’m pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here. They’re sliced thinly and then sautéed fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread. I eat these just like that, I enjoy the simplicity of it, but they’re also great as part of a bigger brunch with all the works, including a big helping of smashed avocado!
For the mushrooms
250g of chestnut mushrooms, chopped (1 cup)
1/2 onion, chopped
4 garlic cloves, peeled and chopped
A few springs of thyme, chopped
1 tablespoon of natural yogurt (I use coconut yoghurt)
Juice of half a lemon
2 slices of toast
Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5-10 minutes over a medium heat until soft.
Once the onions and garlic are cooked, add in the mushrooms and give it all a good stir, leave to cook for another 5-10 minutes until soft.
Just before serving, add a good pinch of thyme, salt and pepper and stir through your yogurt and lemon juice. Put your bread in the toaster to toast.
When ready; spoon your mushrooms on top of your toast and serve with another sprinkle of rosemary.