Mushroom Mustard Melt Toast
- 25 min
- β β¬1.87
- 2 servings
- Easy
Main ingredients: button mushrooms, wholegrain bread, onion, and garlic. Allow about 25 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
- soy
Equipment
- stove
Prepare
Wipe button mushrooms clean
Wipe button mushrooms clean with a damp cloth and cut into 5 mm slices.
Cook
Peel and halve onion
Peel and halve onion, then finely dice. Peel garlic and mince finely.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat; add onion and button mushrooms and fry for 8 minutes, stirring regularly, until softened and lightly browned. Lower the heat.
Add garlic and stir
Add garlic and stir for just 30 seconds until fragrant, taking care not to let anything darken. Add soy milk, medium-hot mustard and nutritional yeast to the same pan and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 3 minutes until the firm ingredients are tender, stirring occasionally.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Toast wholegrain bread in a dry pan
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the button mushrooms and onion
Divide the prepared button mushrooms and onion over the toasted wholegrain bread. Serve open-faced, without a second bread slice.
Finish
Spoon over the sauce already made
Spoon over the sauce already made from soy milk, medium-hot mustard and nutritional yeast, without making an additional batch.
More vegan recipes
Recipe from VegPlan Β· https://vegplan.app/recipes/mushroom-mustard-melt-toast
