Mushroom Mustard Melt Toast
- 25 min
- β β¬1.87
- 2 servings
- Easy
button mushrooms, wholegrain bread, and onion: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- mustard
- soy
Equipment
- stove
Prepare
Prepare button mushrooms
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 over medium heat
Heat rapeseed oil in a pan over medium heat. Add onion, button mushrooms and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add garlic and stir for just 30 seconds until fragrant; do not let it darken Add soy milk, medium-hot mustard.
Nutritional yeast to the same pan and stir well
Nutritional yeast to the same pan and stir well. Bring to the boil, then cover and simmer gently for 3 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain bread
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Divide the prepared button mushrooms
Divide the prepared button mushrooms, onion over the toasted wholegrain bread. Serve open-faced, without a second bread slice.
Finish
Spoon over the sauce already made from soy milk
Spoon over the sauce already made from soy milk, medium-hot mustard, nutritional yeast; do not make an additional batch.
