Panda toast aka El Funghi Coconut Toast
Servings Prep Time
1person 2-3minutes
Cook Time
10minutes
Servings Prep Time
1person 2-3minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. Add the diced garlic clove and cook on low heat for a few minutes.
  3. 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.
  4. 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.
  5. 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!
Recipe Notes

I would totally add some spring onions next time I do this so consider adding them early on with the mushrooms.