Ingredients
- 300g mushrooms (button, Swiss brown or portobello, or a mixture)
- 2 small cloves garlic
- 2 tsp margarine
- 1 1/2 tsp finely chopped fresh rosemary (optional)
- 1 tsp finely chopped fresh thyme (optional)
- 1/2 cup So Good™ Oat No Added Sugar
- 2 tsp soy sauce
- 2 1/2 tsp cornflour dissolved in 2 tsp cold water
- 4 slices wholemeal or wholegrain sourdough, to serve
Method
- Quarter or slice mushrooms. Crush garlic.
- Melt margarine in a large frying pan on medium-high. Add mushrooms and garlic and cook until mushrooms are tender (about 5 minutes). Stir in rosemary and thyme, if using.
- Add oat milk, soy sauce and cornflour mixture. Bring to a simmer, then turn heat down to medium-low and simmer gently for 10 minutes, stirring frequently, until sauce has thickened and darkened in colour. Season to taste with salt and pepper.
- Serve creamy mushrooms on toasted sourdough.
Tips
- You can replace the fresh herbs with 1/2 tsp dried rosemary and 1/4 tsp dried thyme.
- Creamy mushrooms can be prepared ahead of time and gently reheated in the frying pan or microwave.
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Per Serve
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Energy (kJ)501
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Energy (Cal)120
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Protein (g)5
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Fat (g)4
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Saturated Fat (g)1
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Carbohydrate (g)13
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Sugars (g)1
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Dietary Fibre (g)2.6
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Sodium (mg)343
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Potassium (mg)410
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Iron (mg)1.1
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Calcium (mg)54