Creamed mushrooms on toast is a wonderful vintage dish that is so satisfying, wholesome and deliciously vegan...go on treat yourself!This creamy mushroom recipe can serve two as a light meal or snack... or one hungry person!
2sliceswholemeal breadtoasted [gluten-free if necessary] spread with vegan butter or margarine if preferred
Garnish
1tablespoonfresh parsleyfine chopped
2spring onions[green onions] thin sliced
Instructions
Heat the vegan butter, margarine or oil within the fry pan or skillet. Alternatively heat the veggie stock.
1 tablespoon vegan margarine
Over a low-medium heat saute the mushrooms until soft, between 5-10 minutes or so. Exact times will depend on your mushrooms and what size they have been sliced.Stir frequently and if it looks like your mushrooms may stick to the pan, just add a few tablespoons of veggie stock or water.
180 grams button mushrooms
Turn the heat to low.Stir through the flour and mustard powder. Season with a little salt and pepper.
1 tablespoon gluten-free plain flour, ½ teaspoon mustard powder
Slowly add the plant milk, stirring all the time. Bring to a simmer and cook for 2-3 minutes to thicken up.
200 mililitres plant milk
Remove from the heat and mix through the white wine vinegar. Taste the sauce before adding any salt and pepper as it may not require any more.
¾ teaspoon white wine vinegar
If you prefer your sauce less thick, simply add extra plant milk and stir well until its the consistency you prefer.
Serve the creamed mushrooms over toasted bread, and scatter a few sliced spring onions and a little chopped parsley over, if liked.
Nutritional data is provided for guidance only and is not intended to be a strict absolute calculation as ingredients vary.
Nutritional info includes the toasted wholemeal bread, spring onion and parsley garnish.
If the wholemeal bread and garnishes are removed the estimated nutritional data per serving is 127kcal, 5g protein, 152mg calcium, 2g fibre, 6g fat, 15g carbs, 1mg iron.
Store leftover creamed mushrooms within the refrigerator for up to 3 days.
Or freeze for 2-3 months. Defrost completely before reheating.
A little extra plant milk will need to be added to the creamed sauce before reheating as the sauce will continue to thicken as it stores.
Reheat by gently bringing to a simmer and heating through for 1-2 minutes until piping hot.
Or enjoy the chilled mushrooms straight from the refrigerator as a tasty, quick snack. Perhaps top the chilled creamy mushrooms onto a cracker, oat cake or rice cake.
Use gluten-free plain flour and gluten-free bread for gluten-free creamed mushrooms on toast.
Not a fan of mustard powder? Replace with a tablespoon of nutritional yeast flakes or a teaspoon of white miso paste [if your in the UK, Asda has small white miso paste jars for sale]. If using the miso do ensure that it is stirred through the sauce completely.