Creamy Walnut thyme mushrooms (on a toast)
A healthy, comforting, light meal in minutes. A crunchy toast topped with deliciously creamy walnut/shallot/garlic cream and again layered with herbed, silky mushrooms and slightly crunchy walnut mixture.
Ingredients
- 1 tsp avocado oil (or any other kind)
- 2 medium shallots (finely chopped, ~heaping 1/2 cup, can sub with a small white, yellow, or red onion)
- 2 cloves garlic (1 tsp minced)
- 1 cup California walnuts*
- 1.25 lbs mushrooms * (around 14-16 medium-sized cremini mushrooms or any other kind)
- 1/2 tsp pink Himalayan salt (or to taste, can sub with any other type of salt)
- 4 pinches black pepper (generous pinches)
- 1/2 cup water
- 1 tbsp fresh thyme** (divided into 1 tsp and 2 tsps, ~4-5 sprigs)
- 1.5 tsp freshly squeezed lemon juice (can sub with equal amount lime juice)
To make the toast
- 1 tsp avocado oil (or any other kind, optional)
- 8 slices wholegrain sourdough bread (or any other kind)
Instructions
- Clean mushrooms with a wet paper towel and cut into thin slices. Keep aside. Clean 4-5 sprigs of thyme and either roughly chop or remove leaves from the stems.
- Heat a heavy-bottom, wide-mount, shallow pan over medium heat and add 1 tsp of avocado oil. Once the oil is heated, add the finely chopped shallots, minced garlic, and 1/4 (half) tsp salt. Cook for about 2-3 minutes, stirring often.
- Once the shallot and garlic have softened, stir in all the walnuts. Add 2 pinches of black pepper. Cook, stirring a few times to prevent the shallot and garlic mixture from sticking, for about 3-4 minutes. The walnuts should be slightly darker than their original color.
- Reduce the heat to a low and take out about 1/2 cup shallot, garlic, and walnut mixture from the pan to a blender. Let it cool for five minutes. Then add to it the lemon juice, 2 pinches of salt, 2 pinches of black pepper, and 1/2 cup water. Blend until you have a creamy mixture. Set aside.
- While the mixture cools in the blender, add the thinly sliced mushrooms, remaining salt and pepper, and 1 tsp thyme, to the remaining shallot, garlic, and walnut mixture in the pan. Cook mushrooms stirring often for about 5-7 minutes. Add the fresh thyme leaves and stir a couple of times before turning the heat off. Divide the mixture into 8 parts.
- When you are ready to eat, Heat a medium-sized iron skillet over medium heat. Smear with oil (or go without the oil) and put the sourdough bread slices directly on the skillet. Let is slowly crips both sides; about 1-2 minutes on each side. Alternatively, you can also crisp the bread without oil in a toaster.
- Spread 1 tbsp of blended walnut/shallot/garlic cream over a toast, then add 1/8th of the total mushroom mixture over the creamed toast. Sprinkle the balance of fresh thyme on each toast. Enjoy warm.
Notes
*You can choose any mushroom variety, but the Cremini (a.k.a. Baby Bella mushrooms) and shiitake mushrooms work really well. In this recipe, cremini mushrooms are used.
**If you don't fresh thyme, replace it with 2 tsp fresh parsley, 2 tsp fresh rosemary, or 3 tsp fresh cilantro. You can also sub fresh thyme with 1 tsp dried.
Nutrition
Serving: 1toastCalories: 314kcalCarbohydrates: 43gProtein: 12gFat: 12gSaturated Fat: 1gSodium: 480mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 42IUVitamin C: 3mgCalcium: 65mgIron: 3mg
Did You Make This Recipe?Share your delicious creation on Instagram and tag #trafficlightcook!