Creamy Mushroom on Toast

Servings: 2-4

Timings: Prep 5mins - Cooking 10mins

I wasn't expecting this dish to taste as good as it did, I knew it would be a good combination but the flavours are amazing and the coconut milk is such a great alternative to cream without any compromise on creaminess or flavour. This is a dish I will be making a few times this autumn.


Ingredients

300g Mushrooms, I used a mix of Oyster, Shiitake & King Oyster, but Portobello or Chestnut mushrooms would work just as well.

2 Tbsp Zing Foods Turmeric Spiced Coconut Cooking Oil

200ml Coconut milk

1 Medium Ciabatta (or two smaller ones)

2 Garlic cloves

Parsley to garnish

Salt & pepper to taste

Method

Slice the ciabatta through the middle to create two even halves. These then need to be grilled until crispy and lightly brown on both sides. Meanwhile, melt 1 Tbsp of the coconut oil and add the crushed garlic and whole mushrooms if using Portobello or Chestnut mushrooms, then roughly chop them first.

When the mushrooms start to cook, they will release liquid, but if the pan is too dry, add a Tbsp or two of water until they do.

After about 5 minutes, add the coconut milk and gently simmer until it reduces and thickens about 5 minutes.

Once cooked and the sauce is thick, add the last spoonful of spiced oil to melt in those extra flavours. If desired, season with salt and pepper.

Serve hot, pour the sauce over the bread and top with the mushrooms. Finish with some parsley to garnish.

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