My recipe for vegan jamaican patties have a beautifully flaky crust and a spicy and…
I've been cooking for as long as I can remember, there isn't much in this world that I enjoy more than cooking up a storm in the kitchen. There's something soothing and homely about preparing dishes that my whole family can enjoy.
This recipe is a regular favourite in our household and is the perfect brunch dish to prepare on a lazy weekend when you want something yummy but quick to prepare. It is even vegan.
This recipe for creamy garlic mushrooms is my go to prepare on a Sunday morning either for brunch or a light lunch. The family love it, it takes only a few ingredients and is much healthier than a fry up. I hope you'll love it too.
For this recipe the mushrooms are the star of the show. Mushrooms are such an underrated ingredient but are so versatile and of course cheap and easily accessible in even the most limited supermarket. Coupled with seeded sourdough bread this makes a hearty and filling dish.
There are many ways you can switch up the ingredients. If you are a meat eater try adding some chopped up bacon, I've used Engevita to make this vegan but if you'd prefer you can use natural yogurt or even cream. I've used parsley to flavour this dish but thyme works equally well.
This dish works best with a good seeded sourdough bread but you can replace it with any good quality bread.
This brunch dish would go well with a vegan iced coffee frappe.
Creamy garlic mushrooms with sourdough bread
- 250 g chopped mushrooms I used a mix of chestnut and button mushrooms
- 1 small onion chopped
- 3 garlic cloves peeled and chopped
- A handful of fresh parsley chopped
- 1 tbsp olive oil
- Juice of 1 lemon
- 150 ml water
- 2 tbsp engevita yeast flakes
- 2 slices of seeded sourdough bread
- Salt and pepper
- Add the oil to a hot frying pan on medium heat and once heated add the onion and garlic.
- Saute for around 5 minutes and then add the mushrooms. Stir to combine.
- Cook for a further 10 minutes.
- Add the water, two thirds of the parsley, a generous amount of salt and pepper and the lemon juice and cook for 2-3 minutes.
- Whilst the mushrooms are finishing cooking, toast your sourdough bread.
- Place the toasted bread onto a plate and spoon the mushroom mixture on top.
- Sprinkle the remaining parsley on top.
- Serve and enjoy.