Creamy Garlic & Thyme Mushrooms
I’m pretty obsessed with mushrooms at the best of times, I just love their texture and their ability to absorb so many flavours, which is why they work so well here. They’re sliced thinly and then sautéed with fresh thyme, onion, garlic, salt and pepper and then stirred through with coconut yoghurt to create a rich, creamy mix that absorbs so well into crusty sourdough bread.
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 oz mushrooms
- 0.5 onion
- 3 cloves garlic
- 2 sprigs of fresh thyme
- 3 tablespoons coconut yoghurt
- 0.5 lemon
- 0.5 tablespoon olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Start by chopping the garlic and onion, and finely slicing the mushrooms.
- 2
Place the onions and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
- 3
Once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
- 4
Leave to cook for another 5-10 minutes until soft.
- 5
Just before serving, add a good pinch of the thyme, salt and pepper and stir through the yoghurt and lemon juice.
- 6
When ready, spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.