Garlic Mushrooms with Options

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
1 spoon difficulty rating

8 minutes

Serves: 1-4

5
Average: 5 (1 vote)
 Garlic Mushrooms with Options

A favourite Viva! breakfast... We tend to have this on toast but it could also be served as part of a cooked Full Vegan. Or to make it into the Garlic Mushroom & Marinated Tofu Wrap, see below!

Using value mushrooms makes this more economical but if you can find bargain portobellos (the big mushrooms) or chestnuts, go for it!

 

Picture courtesy of the lovely veganKorean site, with thanks 

Ingredients: 

  • Olive oil or other oil of your choice (or a mixture of olive oil and vegan butter, eg Biona, Suma, Pure margarine etc)
  • 200g mushrooms per person + - any type from Value to chestnut to big Portabellos will do nicely
  • 1-2 fat cloves garlic per person - OR garlic purée from a tube/jar
  • Soya sauce to flavour

To convert this into the Garlic Mushroom & Marinated Tofu Wrap option, just add some Cauldron marinated pieces or Taifun smoked tofu cut into chunks to the mushroom mixture at the end of cooking and warm through.  Oven-warm or microwave some wraps and place a dollop of mixture into each wrap that you're serving.

Optional extras - one or two of these might be nice... 

  • Good bread, lightly toasted - eg home-sliced wholemeal, rye, overnight dough or something like that 
  • A dollop of Dijon or wholegrain mustard (about 1-2 tsp per person);
  • A light dusting of ground nutmeg
  • A glug of vegan cream, eg Alpro or Oatly
  • 1 pinch chilli flakes if you like a bit of heat...
  • A sprinkling of nutritional yeast flakes
  • A sprinkling of scissor-chopped tarragon, chives or parsley
  • ½ tsp smoked paprika

ALL KITTED OUT
Chopping board & knife; wok or frying pan; garlic crusher if using fresh garlic; fish slice or something similar to stir


 

Method: 

1. If using small mushrooms, wipe clean quickly or just quickly rinse under the tap to dislodge the bits of earth. Then break up with your fingers - yes, you can slice them but it's time-consuming. 
2. If using bigger mushrooms, ie Portabellos, slice into big chunks with the knife. 
3. Heat the oil or oil and margarine in the pan. Add the mushrooms and stir.  Put the toast on now if using.
5. Add the chopped or crushed garlic - or purée if using - and cook in, stirring for a minute or two so it doesn't catch and burn. Add any of the options from the list you fancy.  Drizzle in the soya sauce and mix in well. 
5. Serve hot on toast if that's what you're having.   

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.