brunch

Veggies and Mushrooms on Toast

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Serves 2-3

· 2 tablespoons of your choice: unsalted butter, ghee, olive oil - more as needed

· 1 pound thinly sliced portobello or cremini mushrooms

· ¼ pound Jerusalem Artichokes ‘sunchokes’, or baby turnips

· ½ cup chopped onion

· 1 teaspoon chopped thyme or rosemary

· 2 small garlic cloves, minced

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· 1 cup turnip greens (from turnips) or spinach, rough chopped.

· Salt and pepper

· Splash of white wine, sherry or Marsala (optional)

· 1/4 cup crème fraiche, coconut yogurt, cashew cream, sheep’s milk yogurt. You pick, something creamy and not too tangy.

· 2 thick slices country bread, for toasting. I used our Sourdough! (available beginning 11/01)

· 2 tablespoons chopped parsley

· *optional: fresh chile sliced

 

How To:

1. Heat a wide skillet over medium high heat and add fat of choice, swirling pan. When it begins to sizzle, add mushrooms, turnips, and cook, stirring, until lightly browned, 6 to 8 minutes.

2. Add rosemary or thyme, chile, and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add your creaminess of choice crème fraiche, coconut yogurt, cashew cream etc. and let mixture simmer 2 minutes. If it is too thick, add water. Imagine Alfredo Sauce consistency.

3. Meanwhile, toast bread slices until golden. Lightly butter/olive oil them and place on individual warm plates.

4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Tid Bit: This is great as is, but it would be amazing with a side salad, an egg, extra protein on the side!

Enjoy!

Much Love,
Diane