I’m pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here. They’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with natural (coconut yoghurt) to create a rich, creamy mix that absorbs so well onto crusty sourdough bread.
- 250g chestnut mushrooms, roughly chopped
- Half an onion, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 2 sprigs of fresh thyme, roughly chopped
- 1 tablespoon olive oil
- Juice of half a lemon
- 1 tablespoon coconut yoghurt
- 2 slices sourdough bread, toasted
- Pinch of sea salt
- Pinch of pepper
- Place the onion and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
- Once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
- Leave to cook for another 5-10 minutes until soft.
- Just before serving, add a good pinch of thyme, salt and pepper and stir through the yoghurt and lemon juice.
- When ready; spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.