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Recipe: Sauteed Mushrooms Over Toast

Home Forums BGVebruary 28 Day Vegan Challenge Recipe: Sauteed Mushrooms Over Toast

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    Deb
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    Fry your choice of mushrooms (about 1 pound or 4 cups) in a mixture of olive oil and vegan butter with 2 cloves minced garlic and either fresh dill, parsley or thyme. Add 1/2 cup vegetable stock and a tablespoon or two of port or sherry wine (optional). Simmer until tender and some of liquid has evaporated.

    As a variation, stir in a heaping Tablespoon of vegan cream cheese or a splash of soy or coconut cream at the end to make a creamy gravy at the end. Add salt and pepper to taste.

    Place arugula or baby spinach on toasted ciabatta, baguette, or sliced bread toasted plain or with a dab of vegan butter. Top with mushrooms.

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