Scale
Ingredients
- 250g chestnut mushrooms – sliced
- 3 garlic cloves – crushed
- 2 tsp fresh chives – chopped
- 100ml Oatly cream (or your preferred brand of vegan cream alternative)
- 1tsp Vitalite (vegan butter)
- Salt and pepper to taste
Instructions
- Once you've chopped the mushrooms, garlic and chives put the butter alternative in a small pan and melt over a medium heat
- Add the garlic and let it bubble in the melted butter until fragrant
- Add the mushrooms and cook until they start to release water
- Pour in the Oatly cream and season to taste. Stir it all together
- Let the mixture bubble up and then simmer for about 10-15 minutes
- Add in the chives (saving a sprinkle for serving), mix it all up. Some of the liquid should've cooked off by this point, but you could simmer it for another 5 minutes so more cooks off but we didn't do this because we like it saucy!
- Serve on toasted sourdough or crusty wholemeal bread (we had them with 2 slices of organic white-way from the bakers),
- Serve with an extra sprinkle of chives and enjoy!
- Category: Breakfast
- Method: Stove-top
- Cuisine: British
Keywords: vegan garlic mushrooms