Creamy Curried Mushrooms on Toast

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the pickled onions

1/2red onion, thinly sliced

1lime, juiced

a pinchsalt

For the crispy mushrooms

250goyster mushrooms, shredded

1 tbspolive oil

a pinchsalt

For the coconut sauce

1/2 red onion, diced

2garlic cloves, grated

1 tspfresh ginger, grated

1/2 tspground cumin

1/2 tspcurry powder

1/4 tspturmeric

1/2 tspgaram masala

100gcoconut cream (from an unshaken tin of coconut milk)

to tastelime juice

a pinchsugar

to tastesalt

To serve

2-4slices of sourdough, toasted

to garnishfresh coriander

Method

Add the sliced onions to a bowl with the lime juice and salt. Set to one side.

Place a dry frying pan over a medium high heat. Once hot, add the shredded mushrooms and apply some pressure - we'd recommend covering the mushrooms with some parchment paper and placing a heavy pot on top.

Once the mushrooms have released all their juices, flip them over and brown on the other side. Add some olive oil and salt once all sides start to crisp and fry until golden brown. Remove and set to one side.

In the same pan, add a splash of oil and heat over a medium heat. Once hot, add the diced red onion and fry until softened, stirring continuously for about 3-4 mins. Once softened, stir in the garlic and ginger and fry for a further 30 seconds.

Add the spices to the pan and reduce the heat. Fry gently with the aromatics until nicely bloomed then tip the mushrooms back in and stir to coat in the spices.

Pour the cream from the top of the tin of coconut milk into the pan and stir everything together. Season to taste with lime juice, salt and a pinch of sugar.

Serve over toast with the pickled onions and fresh coriander.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.