Creamy and umami mushrooms on buttery sourdough toast

We all know I'm all about supporting local producers, so when Mushroom Miles asked me to pop together a little breakfast recipe using mushrooms grown by UK & Ireland mushroom producers, I was all in as there is much room for improvement!

When you’re making your creamy mushrooms on toast for breakfast, you’re actually making a highly versatile sustainable swap!

Ingredients:
5 chestnut mushrooms
5 white closed cup mushrooms
250ml plant based cream
1 tbsp porcini dried mushrooms
1 tbsp soy sauce
+ sourdough bread and butter

Add the cream into a pan on a low heat. Once hot, add porcini mushrooms & soy sauce. Stir together & let the porcini release their flavours. Once bubbling, add in your mushrooms & cover with sauce (you can slice them, too, but I liked how they looked whole). Cover the pan with a lid & leave to simmer until mushrooms are softened & have shrunk in size. Plate up on toasted buttered sourdough!

British and Irish mushrooms travel far fewer miles than the likes of avocados. Avocado takes 9,354,000 steps to me vs mushrooms at 74,000 steps travelled. This not only benefits the environment, but also helps support local farmers & producers so swap your avo toast for mushroom toast :) Don’t forget to check the country of origin when you buy your mushrooms (from Tesco, Sainsbury’s or M&S), this is on the front of the package!

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