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.
If exotic wild mushrooms aren’t available, any combination of firm mushrooms, like shiitake or portobello, will work in this recipe.
Per serving:
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.
Gently brush mushrooms clean and trim off any woody stems. If necessary, wash and blot dry. Thickly slice.
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.
Remove from heat and transfer mushrooms to cutting board to slightly cool. Coarsely chop.
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.
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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.