For the latest addition to my recipes I wanted to add something simple and easy you can serve up when you’re craving a bit of comfort food. What makes this dish so great is it’s versatility; if you’re not a fan of mushrooms you could add chickpeas for an additional protein boost or quinoa for a savoury spin.
Many recipes I see focus on creating alluring dishes packed full of multiple ingredients when sometimes, combining simple pantry staples like bread and mushrooms, fused with a little seasoning, can produce a good looking, delectable treat.
Before you get stuck in, there will be a small amount of very simple prep so be sure to factor that in when you cook this dish.
The ingredients are as follows:
- ¼ cup (60g) raw cashews, soaked for 1 hour
- 1 tablespoon plus 2 teaspoons dairy-free milk
- 1 teaspoon lemon juice
- Salt for taste – a pinch will do
- Ground black pepper – just a pinch
- 4 ounces (120g) button mushrooms
- ¼ cup (60g) dairy-free butter, divided into two portions
- 2 tablespoons raw shelled hempseed
- 9 slices whole-grain bread – you can use White
Add the cashews, milk, lemon juice, salt, and pepper to a food processor and blend the ingredients until smooth. You don’t want any lumps as this will serve as the base sauce for the mushrooms and no one likes lumpy sauce!
Give the mushrooms a jolly good clean in some warm water and finely chop. If you prefer your mushroom pieces slightly bigger that’s okay too. Heat 1 tablespoon butter over medium-high heat in a small skillet or pan, making sure not to let it burn and the add the chopped mushrooms and sauté for 5 minutes. Once cooked through and soft, turn off the heat and add the cashew mixture and hempseed. Stir this mixture well. Before the next step, fire up your oven to 220 degrees, 200 degrees if it’s a fan oven.
Grab your bread slices and cut the crusts off, leaving each slice in a square shape. Roll each square thin with a rolling pin – they don’t have to be paper thin so don’t get too heavy handed with your rolling.
Spread roughly 1 tablespoon of the mushroom mixture onto each square and roll them up tight. Each roll can be dipped in the remaining butter, melted, and placed onto a lined oven tray. Cook your rolls in the oven 8-10 minutes and remove once they have browned.
That’s it! These are great dipped in Hoi Sin or Thai Sweet Chilli Sauce or just eaten plain. I’ll get back to you lovely folks with another simple and easy recipe later this week. Please be sure to share on your social media if you enjoyed this recipe.