Servings: 2 servings
Ingredients
- 350 g Chanterelle mushrooms - cleaned and bigger ones torn into smaller pieces
- 1 shallot or small yellow onion - finely chopped
- 1 ½ tbsp vegan butter
- 150 ml vegan cooking cream - such as unsweetened soy or oat based cream for cooking
- ½ tsp dried thyme
- salt & freshly cracked black pepper to taste
- 2 tbsp blackcurrant jelly
- 2 tbsp grated vegan parmesan
- 1 tbsp finely chopped parsley
- 2 big slices of rustic bread grilled with some olive oil or vegan butter
Instructions
- Heat a pan and add the chanterelle mushrooms. Cook over medium heat, while occasionally stirring, until most of the liquid the mushrooms have released has evaporated.
- Then add butter, onions, thyme, salt & pepper. Stir well and cook until the onions have turned translucent. Add the cooking cream and let simmer for a couple of minutes until it has thickened a little. In the meantime, prepare the bread slices.
- Spoon the creamy chanterelle mushrooms on top of the bread slices, top with vegan parmesan, black pepper, parsley and finish them off with some blackcurrant jelly.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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