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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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