Published on 17 March 2019 at 10:22

On this beautiful sunday morning I went to the Forbidden Forest to pick some magical mushrooms. This is one of my favorite brunch or lunch toast recipe. Crispy sourdough toast with vegan cream cheese, rocket, pan-fried mixed mushrooms with fennel seeds, gin pickles, mustard-sesame dressing and spring onions. So delicious! Let me show you how to make it.


For 1 hungry muggle:


- 200 grams of mixed mushrooms, picked from a magical forest. They taste a lot better :) (I used oyster mushrooms, portobello's and chanterelles.

- 3 little sourdough toasties
- vegan cream cheese with tomato and basil flavour (mature_moi)

- vegan butter
- 1 garlic clove
- pinch of fennelseeds and dried thyme
- 1 drop of liquid smoke
- salt and pepper
- spring onion for garnish
- rocket
- everything bagel mix for sprinkling



- 1 tbsp dijon mustard
- 1 tsp maple syrup
- juice of half a lemon
- 5 drops of sesame oil
- 1 tsp gin pickle juice


Pick your magical mushrooms. Heat up a frying pan with a tsp of virgin coconut oil. Fry the mushrooms on medium-heat for 5-6 minuten until golden brown and they lost they moisture in half. To speed up this process add some salt to the mushrooms straight away. Then add the other spices and the garlic. Mix and stir around and add a tbsp of vegan butter to round of all the flavours. Set aside for a moment to make the toast and dressing.


The dressing is really simple. Just mix all the ingredients and mix through with a fork. And the dressing is to drizzle over the toast for extra dimension of flavour.


Garnish the toast with everything bagel mix, spring onions and a little bit of cress. 



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