Creamy Garlic Mushrooms on Toast

This is one of my favourite meals to have for breakfast or lunch. It’s definitely a hit for any fellow mushroom fans. It combines mushrooms, garlic, tarragon and nutritional yeast in a creamy sauce. I’ve used a mix of oyster mushrooms for this, but it will work with any mushrooms. I like using white closed cup mushrooms, chestnut mushrooms or shiitake mushrooms for this too

Serves: Two Cook time: 10-12 minutes

You’ll need:

175g sliced mushrooms
One tablespoon of dairy-free butter, plus extra for buttering the toast
One clove of garlic, minced
Half a teaspoon of dried tarragon
125g firm tofu
100ml dairy-free milk
One tablespoon of nutritional yeast
Salt and black pepper to taste
Four pieces of bread

Method:

Start by heating a large frying pan over a medium high heat, once it’s warmed up, add in the mushrooms. Fry the mushrooms for five minutes
Next, add in the dairy-free butter, and then the garlic once the butter has melted. Reduce the heat to medium, and fry the garlic for two or three minutes
Now blend the tofu with the dairy-free milk until it’s completely smooth. Then add it into the frying pan along with the tarragon, nutritional yeast, and season with salt and black pepper
Carry on cooking for another two or three minutes, or until the creamy sauce has thickened. While the sauce thickens, toast the bread to your liking