Creamed mushrooms on toast
Oat milk makes a silky sauce for sautéed mushrooms without cream, tonight's dinner built from what's on the shelf. This is weeknight comfort food that comes together in twenty minutes.
About 510 calories a serving, 25 g protein, 37 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 ounces mushrooms
- 2 slices bread
From your shelf
- 1 cup Pacific Foods original mild creamy organic oat plant-based beverage
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 cloves, minced garlic
- 1 tablespoon butter
- Slice 8 ounces of mushrooms into half-inch pieces. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, then add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8 minutes.
- Stir in 2 minced garlic cloves and 1 tablespoon butter, cooking until fragrant, about 1 minute.
- Pour in 1 cup of oat milk, bring to a simmer, then reduce heat to medium and let the sauce thicken, stirring often, until it coats the back of a spoon, about 5 minutes. Season with salt and pepper to taste.
- While the sauce simmers, toast 2 slices of bread until golden.
- Divide the toast between two plates, spoon the creamed mushrooms over the top, and serve at once.
Note Swap cremini or oyster mushrooms for button mushrooms if you like. Leftover creamed mushrooms keep in the refrigerator for three days and reheat gently with a splash of water. Serve with a green salad or sautéed spinach alongside.
On the label
WATER, OATS*, CONTAINS 1% OR LESS OF: GELLAN GUM, SEA SALT, SUNFLOWER LECITHIN, TRICALCIUM PHOSPHATE, VITAMIN D2.
Pacific Foods, plant based milk, serving 240 ml, package 32 fl oz/1 Quart/946 ml. Ingredients as printed on the label.
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