St. George's Mushroom on Toast Wild Garlic Pesto
15 Ingredients | 25 Minutes
St. George’s mushroom is a super delicious, meaty mushroom that fruits in the springtime. It’s a very easy mushroom to identify because of its fruiting season and unique aroma. This dish is truly an excellent breakfast, brunch, or lunch.
Author: SideChef
- 7 oz St. George's Mushroom Mushrooms ,
- 4 slices Sourdough Bread , toasted
- 1 clove Garlic , minced
- 2 sprigs Fresh Thyme Leaves (or a pinch of Dried Thyme)
- 1 Tbsp Vegan Butter
- 1 tsp Balsamic Vinegar
- 1/4 tsp Salt
- 1 pinch Ground Black Pepper
～Garlic Pesto Ingredients～
- 2 1/3 cups Wild Garlic , roughly chopped
- 1/3 cup Pine Nuts
- 3 Tbsp Nutritional Yeast
- 1/4 cup Olive Oil
- 1 clove Garlic , peeled
- 1 Lemon , juiced (1 Tbsp of juice needed)
- 1 tsp Salt
PREPARATION
STEP ONE: Prep the mushrooms. Heat a tablespoon of vegan butter in a large, non-stick frying pan, add the minced garlic and fry until golden. Add the sliced mushrooms and fresh thyme, stir-fry on medium heat for 4-5 minutes.
STEP TWO: Cook the mushrooms. Season the mushrooms with salt, pepper and balsamic vinegar. Mix well and cook for another 3-4 minutes until most of the sauce has evaporated. Remove the pan from the heat and set aside. Spread the pesto sauce evenly over each piece of toast.
STEP THREE: Top with the cooked mushrooms and drizzle over a little more pesto, serve while warm.
You can replace it with chestnut or oyster mushrooms.
You can replace it with regular vegan basil pesto.
Full recipe HERE
