A traditional recipe for mushrooms on toast usually calls for butter and cream or crème fraîche. We did a little transition and developed an amazing vegan creamy mushroom topping! It can even be made ahead and refrigerated to cut down on prep time during a weeknight. It features blue foot mushrooms, which have a delicate periwinkle hue to their stems—almost as if someone brushed them with watercolor paint.
A tamer take
If exotic wild mushrooms aren’t available, any combination of firm mushrooms, like shiitake or portobello, will work in this recipe.
Creamy Blue Foot Mushroom Toasts
Ingredients
- 1/3 cup soft tofu
- 2 Tbsp almond milk or other nondairy milk
- 3 Tbsp nutritional yeast
- 2 Tbsp fresh lemon juice
- 1/2 lb crimini mushrooms
- 1/2 lb blue foot mushrooms
- 3 Tbsp extra-virgin olive oil, divided
- 1/4 tsp sea salt
- 3 Tbsp finely minced shallots
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped Italian parsley
- 18 toasted regular or gluten-free crostini
- 1/4 tsp freshly ground black pepper
- 1/4 cup pine nuts, toasted
Nutrition
Per serving:
- calories98
- protein3g
- fat5g
- carbs11g
- sugar1g
- fiber1g
- sodium149mg
Directions
01
In high-speed blender, combine tofu, nondairy milk, nutritional yeast and lemon juice. Whirl until smooth and creamy. The mixture should be like a very thick yogurt. Add a splash more nondairy milk if needed. Set aside.
02
Gently brush mushrooms clean and trim off any woody stems. If necessary, wash and blot dry. Thickly slice.
03
In large skillet, heat 2 Tbsp olive oil over medium heat. Add mushrooms and sprinkle with salt. Cook for about 10 minutes or longer, stirring often, until liquid has evaporated and mushrooms are golden. If mushrooms begin to stick, add another splash of oil.
04
Remove from heat and transfer mushrooms to cutting board to slightly cool. Coarsely chop.
05
Heat remaining 1Tbsp olive oil in skillet. Add shallots and thyme and sauteu0301 until shallots are soft and golden, about 3 minutes. Turn off heat. Add chopped mushrooms to pan along with tofu mixture. Fold together.
06
To serve, gently reheat mushroom mixture. Fold in chopped parsley. Spoon onto fresh, warm crostini and season with freshly ground black pepper. Sprinkle each piece of toast with a few pine nuts.
READ THIS NEXT
SEE MORE »
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.