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 »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]