Thyme Mushrooms on Wholemeal Toast with Cashew Nut Butter|Australian Mushrooms

200 g Australian white cup mushrooms, halved or quartered

1 cup raw cashews

½ tsp salt

Juice of 1 lemon

1 tsp tahini

½ 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

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

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.

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.

Toast the bread.

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*

Print Options:

Thyme Mushrooms on Wholemeal Toast with Cashew Nut Butter