This is a fabulous light lunch or breakfast option. You can keep this vegan and instead of bacon you can use 1/2 can of cannellini mushrooms to provide additional protein. Use my paleo bread or gluten free bread recipe for a healthy homemade bread recipe to serve with this.
Difficulty –Â Easy
Time –Â 10 minutes
Serves 4
Mushrooms are incredibly healthy – a great source of B vitamins for energy, selenium, vitamin D and polysaccharides for immune health plus protein. All mushroom varieties are beneficial so if you cannot afford exotic / wild mushrooms simply replace with button or chestnut mushrooms
Any milk alternative can be used for this sauce but I find creamy almond milk works well. However for a creamier texture you could use coconut cream or full fat coconut milk instead. For additional veggies try adding chopped tomatoes or a handful of spinach too.
2 tsp olive oil or coconut oil for frying
2 garlic cloves, crushed
1/2 onion chopped
4 slices of streaky bacon chopped (optional) or 1/2 can cannellini beans drained
300g mixed wild mushrooms, sliced
200ml almond milk or other dairy free milk
1tbsp cornflour
1 tsp Dijon mustard
Handful of chopped parsley
salt and freshly ground black pepper
Slices of toast to serve
