Chestnut and Garlic Mushrooms on Toast from our Recipe Calendar

by Emma Phillips
Last updated: 01/10/18

This recipe from our 2018 is perfect for a lazy weekend breakfast, brunch, or a midweek supper. Contributed by Martin Winter, you may have some of these ingredients already in your cupboards. If you don’t have fresh thyme dried will do. 



For the mushrooms
150g chestnut mushrooms, roughly chopped
1 large clove garlic, finely chopped
½ tsp fresh thyme leaves, finely chopped
100g chestnut puree
¼ tsp salt
2 tbsp rapeseed oil

For the toast
2 slices of bread
vegan margarine


For the mushrooms
Heat the oil in a large pan. When hot, add the mushrooms and garlic. Keep stirring so that the mushrooms don’t burn. Once the mushrooms lose their moisture in the pan, add the chestnut puree, thyme and salt. Continue to stir until the mixture is creamy then remove from the heat.

To finish
Toast the bread, spread the butter and add the mushrooms on top or on the side.

Please let us know how you get on with the recipe and share photos with the community!

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