- 4 slices bread, toasted
- 200g wild mushrooms, sliced
- 1 clove garlic, minced
- 80ml full fat coconut milk
- 1 tbsp olive oil
- 1/4 tsp fresh thyme, finely chopped
- 1/4 tsp salt
- Pinch of black pepper
Ask me what my favourite toast idea is. For years it used to be avocado toast but since I started my zero-waste journey, I learnt that it’s not a very environmentally friendly food because it’s usually shipped in from the other side of the world.
Don’t get me wrong, I have not cut out avocado entirely, its taste and creamy texture is just irreplaceable. However, I am trying to eat it as a special treat rather than an everyday dish. So, at the moment, my favourite everyday breakfast or brunch toast idea would no doubt be MUSHROOM TOAST!!!!!!!!
I love mushrooms!!!!
Indeed, I would say I am obsessed with mushrooms and that I could eat them all day, every day. For me, they are a fantastic and really varied ingredient. They’re earthy, robust and nutty, and give a real excitement to all sorts of recipes. I cook them with pasta, mix them with gravy, toss them in a salad, top them with a donburi (rice bowl), and stir-fry them with Pad Thai noodles. Not to mention they’re packed full of goodness! So, if you are a serious mushroom lover like me, this is going to be the best dish to start your day.
To make these beautiful creamy pieces of toast you will need a few stems of fresh thyme (or 1/4 tsp of dried thyme) finely chopped and a lot of mushrooms!!!!
Thinly slice the mushrooms and set aside.
Heat the olive oil in a large, non-stick frying pan then add the minced garlic and fry for 1 minute until it turns slightly golden in colour.
Add the mushrooms and fresh thyme, sauté for about 3 minutes until the mushrooms soften and begin to release their juices.
Stir in the coconut milk, season with salt and black pepper and then simmer for 2 minutes.
Remove the mushrooms from the heat and serve with the toasted bread.
This mushroom toast is quick, easy and flavourful. The concentrated flavours of the mushroom and coconut milk blend well with the sweetly pungent garlic and lemony fresh thyme. It’s ideal for brunch or breakfast. It’s even amazing as a lunch or supper!
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Prep.: 5 mins | Cook: 10 minsIngredients:
- Heat the olive oil in a large, non-stick frying pan then add the minced garlic and fry for 1 minute until it turns slightly golden in colour.
- Add the mushrooms and fresh thyme, sauté for about 3 minutes until the mushrooms soften and begin to release their juices.
- Stir in the coconut milk, season with salt and black pepper and then simmer for 2 minutes.
- Remove the mushrooms from the heat and serve with the toasted bread.