Mushrooms with Whole Grain Mustard Sauce on Toast
Here’s a simple tasty lunch or brunch idea using just a few ingredients and a slice of good toasted bread.
This would pair well with a glass of wine, maybe a light salad. I imagine eating this outside on a beautiful porch or deck with the temperature just right.
GF if using gf bread
8 oz button mushrooms quartered
1 tbsp olive oil or raw coconut oil
1 cup organic soy or almond milk
2 tbsp whole grain mustard
2 tbsp fresh lemon juice
1 tsp paprika
1 tbsp arrowroot or organic corn starch + 1 tbsp water
½ tsp pure maple syrup
pinch red pepper flakes
sea salt – generous pinch
pinch grated nutmeg – optional
2 tbsp chopped parsley
grain bread or other choice - I used organic spelt
1. Combine the milk, grain mustard and lemon juice and set aside
2. Combine the arrowroot and water mix well and set aside
3. Sauté the mushroom in 1 tbsp oil on medium high heat for 3 minutes, add the milk mixture and turn down heat to medium low, add the arrowroot, paprika, maple sryup, nutmeg if using, sea salt and red pepper, simmer and stir until milk thickens add the chopped parsley. Remove from heat soon as it thickens or arrowroot will thin out and no longer work.
4. Toast your bread and top with the mushroom sauce and extra parsley, taste for seasoning.
Enjoy with a glass of wine.
Adapted and made vegan from Eat Your Vegetables by Arthur Potts Dawson