Getting a serving of veges in at breakfast time is a great start to the day. That said, creamy mushrooms on toasted sourdough makes a delicious, easy dinner, too!
You can use either goat cream or coconut cream to substitute cow cream here. If you decide to use goat cream, this recipe isn't dairy free because goat milk is still an animal milk and contains lactose and milk proteins, just like cow milk.
However, people who are allergic or intolerant to cow milk can often enjoy goat milk, cream, yoghurt and cheese without adverse effects, perhaps because goat milk contains less lactose and much less of the protein Alpha S1 Casein (cow milk has lots of both).
If you're unsure about using goat cream because you have a dairy allergy, use coconut cream instead.
Serves 2, prep time 15 mins
Olive oil for frying
250g (a small packet) of chestnut mushrooms, preferably in season
125ml (one small tub) of goat’s cream OR half a can of coconut cream
Handful of parsley, finely chopped
A juicy lemon
Sea salt and pepper
Sourdough bread, for toasting - if you're gluten-free, use GF bread or skip the bread and add scrambled eggs
-Rinse or wipe any dirt from the mushrooms and slice thickly.
-Fry in olive oil on a medium-to-high heat until golden brown. You want the mushrooms to keep their shape and not become sloppy, so reduce the heat if this starts to happen.
-Add the goat’s cream or coconut cream and salt and pepper to taste.
-Allow to simmer for 2 minutes.
-Squeeze the juice of half a lemon into the creamy mushrooms and add the chopped parsley.
-Serve with toasted, buttered sourdough bread, or scrambled eggs - or both!