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Creamy Mushroom and Asparagus on Toast

January 17, 2018

 

 

This plate licking good meal is just the thing to cook when you are cooking for one and want something quick and simple to whip up. It would make a great breakfast and lunch and a light dinner.

 

In terms of health benefits, mushrooms are rich in nutrients including vitamin D, selenium, copper, potassium, vitamin C and phosphorus. They are also a good source of dietary fibre and protein. 

 

Asparagus is rich in vitamins E, B, C and K as well as folate, copper and iron. It is also a good source of fibre and contains anti-inflammatory and antioxidant properties. 

 

You can serve the mushrooms and asparagus on any toast you like but I would recommend sourdough!

 

Here is the recipe...

 

Ingredients:

 

Approx 8 mushrooms sliced

Asparagus tip (however many you like, I used about 6)

Knob of butter

1 clove of garlic

1/2 juice of a lemon

125ml or 1/2 carton Coconut Cream (Found in Sainsbury's)

1 tbsp freshly grated parmesan

 

Method:

 

Melt knob of butter in a large ish frying pan, add crushed clove of garlic to the pan but don't let it burn, keep it moving around the pan and after about a minute throw in the sliced mushrooms and after a couple of minutes get the asparagus tips in. 

 

Continue to fry for a few more minutes then squeeze half a lemon into the pan plus a good pinch of salt and pepper. Add coconut cream (be careful here not to pour in only the coconut water) Give it all a good stir and allow to simmer for 5 minutes until the sauce is reduced and creamy. Turn off the heat and add around a tbsp of grated parmesan, stir and allow to melt. Serve over a slice or two of toast. You could add another squeeze of lemon, garnish with a little fresh parsley or thyme and salt and pepper if needed. 

 

I would love to see your own creations over on Instagram, tag me in @emmalouise_kitchen 

 

I hope you enjoy :)

 

 

 

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