A couple of weeks ago, my sister, my friend and I visited Be Good to You and we basically feasted on the vegan items on the menu. Everything was so good that we ended up spending about 3 hours there… for breakfast!
Before going there for the first time, I was quite skeptical to be honest. Healthy in Cairo can mean anything from skimmed milk to baby chickens and that is not really my kind of healthy. I was very impressed by the variety of vegan items that are actually healthy. Matcha lattes in Cairo? I wouldn’t have dreamed of that one! And so the feast included avocado on toast, smoothies, a baked falafel salad, brownies, apple crumble and more… The star of the show, though, was that smooth and silky mushroom on toast dish. Amanda, the friend, was hooked!
I drove Amanda to the airport this morning and went straight to the grocery store, picked up some fresh mushrooms and then hurried to the kitchen. Amanda, who’s a great UrbanEarthlings supporter had been trying to get me back to writing and I figured there’s no other way to say thank you for the support. I had to recreate this for her!
Panda, as you make you way back to Germany, I’m breaking my fast on creamy mushrooms to test this recipe. It’s a hit! By the time you get home, this post will be up and you can indulge in it too!
ps. I totally cried too!
| Prep Time | 2-3 minutes |
| Cook Time | 10 minutes |
| Servings |
1 person
|
- 200-250 gm portobello or button mushrooms
- 1/4 cup coconut milk
- 1 clove of garlic diced
- 1/4 tsp salt and pepper
- a pinch of nutmeg
- a pinch of nutritional yeast
- fresh dill for garnish
- 1 tsp olive oil to top
- 1 slice wholegrain toast
Ingredients
|
|
- Cut the mushrooms into 1-2 cm cubes and add to a pan. Turn on the heat to low and add water as needed to avoid the mushrooms from sticking. Within a couple of minutes, the mushrooms will release their water.
- Add the diced garlic clove and cook on low heat for a few minutes.
- Add the salt and pepper followed by the coconut milk and stir. Bring to a boil and then turn the heat down to the lowest setting and cover the pan.
- When the mushrooms have softened and most of the water from the coconut milk has evaporated, add the nutmeg and remove the pan from the heat.
- Let the mushrooms cool a little bit before serving on toast to avoid the toast from crumbling and falling apart. Drizzle some olive oil and sprinkle the nutritional yeast and dill over the top. Serve warm and enjoy!
I would totally add some spring onions next time I do this so consider adding them early on with the mushrooms.
