“If you are looking to make a quick light meal, creamy, garlicky, walnut thyme mushrooms on a crispy toast is a great ‘go-to’ recipe. It comes together in about 15-20 minutes and taste like “pure comfort.” – Garima Goel Lal, The Traffic Light Cook
Ingredients
Topping:
- 1 teaspoon avocado oil
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2 medium shallots, finely chopped
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2 cloves garlic, finely chopped
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1 cup California walnuts
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1.5 lbs Cremini mushrooms, thinly sliced
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1/2 teaspoon pink Himalayan salt
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1/8 teaspoon black pepper
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1/2 cup water
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1 tablespoon fresh thyme leaves, chopped and divided
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1-1/2 teaspoons freshly squeezed lemon juice
Toast:
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1 teaspoon avocado oil
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8 slices whole grain sourdough bread (or any other kind)
Preparation
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Heat 1 teaspoon oil in a large skillet over medium heat. Add shallots, minced garlic and 1/4 teaspoon salt. Cook and stir for about 2 minutes. Stir in the walnuts and half of black pepper; cook and stir 2 minutes or until beginning to brown. Remove from heat.
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Remove half of walnut mixture and put in blender. Add water, half of thyme and lemon juice to blender. Blend until you have a creamy mixture. Set aside.
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Add the thinly sliced mushrooms, remaining salt and pepper to the remaining shallot, garlic and walnut mixture in the pan. Cook and stir mushrooms for about 5 minutes. Add the fresh thyme leaves; stir and remove from heat.
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When you are ready to eat, heat oil in a medium-sized iron skillet over medium heat. Cook bread slices 2 minutes per side until beginning to brown.
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Spread 1 tablespoon of blended walnut/shallot/garlic cream over toast, top with 2 tablespoons mushroom mixture over the creamed toast. Enjoy warm.
