Thyme Mushrooms on Wholemeal Toast with Cashew Nut Butter

  • Serves: 2
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
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Ingredients

200 g Australian white cup mushrooms, halved or quartered
1 cup raw cashews
½ tsp salt
Juice of 1 lemon
1 tsp tahini
12 tsp garlic powder
3 tbsp olive oil
3 tbsp water
1 tbsp olive oil
2 sprigs thyme, leaves only
Salt and pepper to taste
4 slices grain or seeded bread Snow Pea tendrils, to serve

Method

1

Place cashews in a bowl and cover with water. Cover the bowl with cling film and refrigerate overnight.

2

To make the cashew spread, strain the liquid from the cashews. Place soaked cashews in a food processor with salt, lemon juice, tahini, garlic powder and olive oil. Blitz the mixture until a paste forms. Add 1 tbsp water at a time, blitzing after each addition until the spread becomes smooth. Set the cashew spread aside until ready to serve.

3

To cook the mushrooms, heat a frying pan over high heat. Once the pan is hot, add the mushrooms and dry fry for 4-5 minutes. Add olive oil and thyme leaves to the pan. Cook, stirring for a further 1-2 minutes. Season with salt and pepper.

4

Toast the bread.

5

To serve, place a generous amount of the cashew spread on each piece of toast. Top with sautéed mushrooms and snow pea tendrils.

COST PER PLATE: $5.45*

Ingredients

 200 g Australian white cup mushrooms, halved or quartered
 1 cup raw cashews
 ½ tsp salt
 Juice of 1 lemon
 1 tsp tahini
 12 tsp garlic powder
 3 tbsp olive oil
 3 tbsp water
 1 tbsp olive oil
 2 sprigs thyme, leaves only
 Salt and pepper to taste
 4 slices grain or seeded bread Snow Pea tendrils, to serve

Directions

1

Place cashews in a bowl and cover with water. Cover the bowl with cling film and refrigerate overnight.

2

To make the cashew spread, strain the liquid from the cashews. Place soaked cashews in a food processor with salt, lemon juice, tahini, garlic powder and olive oil. Blitz the mixture until a paste forms. Add 1 tbsp water at a time, blitzing after each addition until the spread becomes smooth. Set the cashew spread aside until ready to serve.

3

To cook the mushrooms, heat a frying pan over high heat. Once the pan is hot, add the mushrooms and dry fry for 4-5 minutes. Add olive oil and thyme leaves to the pan. Cook, stirring for a further 1-2 minutes. Season with salt and pepper.

4

Toast the bread.

5

To serve, place a generous amount of the cashew spread on each piece of toast. Top with sautéed mushrooms and snow pea tendrils.

COST PER PLATE: $5.45*
Thyme Mushrooms on Wholemeal Toast with Cashew Nut Butter

Tags:

 My Mushroom Toast

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