If you want a savory breakfast that’s ready in under 10 minutes and is also elegant and delicious, look no further than my 15-minute vegan Mushrooms on Sourdough Toast recipe. In my vegan iteration of this popular British breakfast dish, sliced, meaty portobello mushrooms are sauteed with wine and herbs, and layered on crunchy sourdough toast.
If you’re like me, you want your weekend breakfast to be indulgent and comforting, but also easy to make because who wants to spend an entire weekend morning in the kitchen?
If that’s you, then here’s a recipe you’ll fall in love with. My Portobello Mushrooms on Sourdough Toast.
I am always looking for tasty things to pile onto that easy, no-knead Sourdough Bread I shared with you not so long ago. And you really can’t do much better than these mushrooms. They are earthy and hefty with a great bite and the silky, herby sauce will have your tastebuds doing cartwheels.
The recipe is pure simplicity. The only work you need to do here is slice up the mushrooms and chop parsley. That’s all, really, and how long does it take to slice two portobello mushrooms? Honestly, if I made it any easier for you, you’d be embarrassed. 😉
You can use any bread for this recipe, but I really love sourdough because it toasts up all golden and crunchy, and is flavorful enough to hold its own with the amazing mushrooms. You can also sub criminis for the portobellos, if that’s what you have.
Try it, and then come back and tell me if you loved it.
Hope everyone’s looking forward to the weekend!
More savory vegan breakfast ideas for the weekend:
Mushrooms on Toast Recipe:
Mushrooms on Toast
- 2 large portobello mushroom caps ,thinly sliced
- 1 tsp extra virgin olive oil
- 2 cloves garlic ,smashed and sliced thinly
- 1/2 tsp dry thyme
- 1 tbsp soy sauce Tamari or liquid aminos are fine substitutes.
- 2 tbsp red wine (optional)
- 1/2 cup cashew milk (to keep this nut-free, use any nondairy milk like soy, rice or hemp)
- Salt and ground black pepper to taste
- 4 slices sourdough or other bread, toasted
- 2 tbsp finely chopped parsley
- Heat the olive oil in a skillet. Add the garlic and thyme and toast until the garlic starts to turn golden.
- Add the sliced mushrooms and season with a pinch of salt and ground black pepper. Saute for a few minutes until the mushrooms start to brown.
- Turn the heat to low and add the wine to deglaze the pan, Be careful when you add alcohol to any food because it is flammable. I usually turn the heat off, add the wine, and turn the heat back on.
- Let the wine cook out, then add the soy sauce or tamari or liquid aminos, and the cashew milk. Stir well, check seasoning, turn off heat and ladle over the slices of toast. Sprinkle on the parsley.