Home made Bread w Mushrooms & Chickpea Sauce
Hubbie is well and truly allergic to mushrooms, so I usually have them for breakfast or lunch; they are easy and quick to prepare and even just a piece of toast will do just fine with them 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: lunch, light meal
Serves: 1
Prep time:
Cook/wait time:
Total time:
You need
- 1 slice of bread (to bake your own, have a look here)
- 4 mushrooms
- a dash of oil for cooking
- a few fresh basil leafs
To make the sauce (I make more and keep it in fridge for other dishes)
- 1 can of chickpeas
- 1 heaped tbsp of miso
- ⅓ cup of oil
- 1 tsp of Himalayan rock salt
- 1 clove of garlic, minced (I always use the microplane for garlic)
- non dairy milk to dilute as much as you like
To do
- blend all ingredients except for the milk in your blender or food processor
- (let sit overnight if you like, it will make it slightly tangy)
- dilute with milk to consistency you like (handy is to dilute only what you need, so you can keep the rest for a dip or spread on toast)
- then slice your mushrooms, bake in a bit of oil. I wouldn't add water as your bread will go soggy then.
- place mushrooms on bread (toasted, if you like), top with sauce and scatter basil leafs on top
- Voilá!
Speak Your Mind