This light meal recipe is from Practical Cookery: Vegetarian by Parragon Books. I actually found this cookbook at T.J. Maxx about 8 years ago. It has six fairly common ingredients and is pretty easy to whip up.
If you love mushrooms, as I do, you’ll have fun with this recipe. If you’re cool with mushrooms but not over the moon for them, you can play around with the ingredients. Speaking of…
- 6tbsp vegan butter (I stock up on Earth Balance)
- 2 garlic cloves, crushed
- 4 cups mixed mushrooms, such as open-cap, button, oyster, and shitake, sliced (I used button and portabella)
- 8 slices French bread
- 1tbsp chopped parsley
- salt and pepper
- In a skillet, melt the butter. Add the garlic and stir.
- Give it a minute, then add the mushrooms. Cook for about 5 minutes. It really is a matter a preference.
- In another pan, start toasting the French bread. (The recipe actually states “Toast the French bread slices under a preheated medium broiler for 2-3 minutes, turning once. Transfer the toasts to a serving plate.” Um, I don’t have a broiler, but I still gotta eat. So if you’re working in less than perfect conditions, don’t worry.)
- When the toasts are golden brown, plate them.
- Mix the parsley, salt, and pepper into the mushrooms.
- Spoon the mushrooms over the bread and serve.
This recipe looks kind of fancy until you think about it: it’s vegetables cooked in butter and spices then poured over bread…so good.
As always, have fun and mix it up!