Creamy mushrooms

Serves: 4
Prep: 5
Cook: 25

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

  1. Step 1

    Quarter or slice mushrooms. Crush garlic.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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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