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Garlic Mushrooms on Toast with Dill Yogurt Recipe

This Garlic Mushrooms on Toast with Dill Yogurt Recipe makes for a comforting lunch, which is both luxurious and simple, especially when the weather is crisp outdoors.
2 Minutes 10 Minutes Easy Serves 2
Image: Quadrille Publishing

Ingredients

  • 1 tbsp sunflower oil
  • 20 whole button mushrooms, brushed clean
  • 2 garlic cloves, thinly sliced
  • 2 thick slices of seeded sourdough bread
  • 2 tbsp unsweetened soya yogurt
  • 2 sprigs of dill, very finely chopped
  • Generous pinch of sea salt and black pepper

Method

  • Heat the oil in a frying pan, add the mushrooms and cook over a medium heat for 5 minutes until softened. Add the garlic and cook for a further minute, stirring frequently to avoid sticking.
  • In the meantime, toast the slices of sourdough until golden, and mix together the yogurt and dill in a small bowl.
  • Season the garlic mushrooms with sea salt and plenty of black pepper, then scoop them on top of the toast. Dollop the dill yogurt over the mushroom, and scatter over some extra roughly chopped dill to garnish, if you like.
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Recipe notes

I love this comforting lunch, which is both luxurious and simple. For me, this is perfect autumn food; it feels cosy, especially when the weather is crisp outdoors. The recipe requires very little preparation, so it can be ready in 10 minutes or so.

Whole button mushrooms have a wonderful texture and bite when served on toast, but if you’re using larger mushrooms, such as chestnut (cremini), quarter them instead of slicing for a chunky texture.

Making sure this recipe is vegan

The sourdough bread might contain dairy depending on the recipe, so you should check to ensure it’s made without butter or milk for a vegan version. Most sourdough breads are vegan, but it’s always good to double-check.

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About this recipe

This Garlic Mushrooms on Toast with Dill Yogurt Recipe is by Katy Beskow, author of “Five Ingredient Vegan” cookbook published by Quadrille Publishing.

Katy Beskow – the author of “15 Minute Vegan”, “Five Ingredient Vegan” cookbook showcases 100 simple yet exciting recipes using five ingredients or fewer. It’s perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.

Katy is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, you’ll have everything you need to fill food with taste and texture.

Buy it on:
amazon.co.uk Blackwells Waterstones

 

 

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