Do you love the whole egg benedict thing as a weekend hungover cure but want a veggie/vegan alternative? Then I can really recommend this recipe. Mushrooms on toasted bread with a fabulous cashew cream with sage.
Yum yum yum!
Mushroom with Sage and Cashew Cream
– 250g mushroom
– fresh sage
– garlic 1 clove
– squeeze of lemon juice
– 1 tablespoon of coconut oil
– salt and pepper
-1 cup of cashew pieces soaked for a few hours
– 1/2 cup water
– 1 tablespoon of vinegar
– 1 tablespoon of nutritional yeast
– 1 teaspoon of miso paste
– 1/2 teaspoon of salt
Fry the sliced mushroom in coconut oil, add the garlic, salt pepper, sage, salt, pepper and lemon juice. Toast the bread. Blend all the ingredients for the cashew cream in a high speed blender.
Assemble: the mushroom on the toast, add a large dollop of cream on top of the mushroom and sprinkle some chopped sage on top.