This mushroom toast recipe came to me in a dream, and I’m a firm believer in trying to create any food or craft that I dream about, if it’s realistic enough!
Remember my gestational diabetes (GD) test? Well, there was a three week period between flunking the first sugar test and finding out whether I have gestational diabetes. That meant three weeks of not knowing whether my diet was hurting my baby. My doctor gave me zero advice on what do eat during this time, so I did a lot of research to figure out the best foods to eat while things were in limbo.
Since I had no means to test my blood sugar, I went with a pretty strict diet, cutting out all refined sugars and grains. Since grains can make your blood sugar spike, and I had no way to tell, I decided better safe than sorry. Now that I’ve passed my GD test, I’m eating some grains again, but I actually felt a lot better eating a veggie- and protein-rich diet! I had a lot of energy, and now when I do eat a lot of grains I can feel the difference in my mood and energy levels.
ANYWAY. Enough about my blood sugar! The point is, I missed toast. Like, woah. And it was toward the end of this no-grains period that I dreamed about eating toast slathered in Earth Balance. But it wasn’t just a boring slice of toast. This toast was covered in garlicky, herby sauteed mushrooms!
Now that I’m somewhat back on the grain train, I have finally had a chance to make this dream recipe, and holy crap, you guys! It tasted exactly the way it did in my dream. Also, it was so easy to make.
Yield: 1 large or two small servings
- 2 slices good, whole grain bread. If you can find a whole wheat sourdough, you are in for an extra special treat!
- 2 tablespoons Earth Balance
- 1 tablespoon olive oil
- 4 ounces sliced mushrooms – I used button mushrooms, but you could mix this up with any shrooms that look good to you!
- 3 cloves garlic, minced
- 1/2 teaspoon dried herbes de Provence
- Pop your bread in the toaster, and when it’s ready spread it generously with the Earth Balance. Leave no spot unbuttered!
- Meanwhile, heat the oil in a frying pan on medium high, and add the mushrooms, garlic, and herbes de Provence. Cook, stirring frequently, until the mushrooms soften.
- To serve, put your toast on a plate, then pile the shrooms on top!
We had this alongside steamy bowls of black bean soup. So dreamy!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!