Mushrooms on Toast

Apart from the fact that this is a delicious recipe on its own, mushrooms are a decent substitute for acting like meat if you are vegan (not the same level of protein) but and are really good for you as depending on the variety they protein, vitamins, minerals, and antioxidants. Couple them with my amazing southern style sauce and you will be in heaven. Even if you are just throwing them on a bit of toasted sourdough they will be delicious.

Serves 4

500g Portobello or chestnut mushrooms sliced

1 red onion diced

1 quantity of southern style sauce (below)

1 tbsp oil

1tsp fresh thyme leaves

4 Brioche buns or slices of toasted sourdough bread

Slaw and pickles to serve

Heat the oil over a medium heat and cook the onion until soft. Season and tip in the mushrooms and thyme leaves and cook until the mushrooms soften. Season then add 2tbsp of the southern style sauce and continue to cook until the mushrooms are completely soft. Taste and season as needed. Toast the brioche or sourdough, top with the mushrooms and add another dollop of sauce to each. Serve with slaw and pickles.

Southern style sauce

80ml Apple juice

80g Coconut palm sugar

Juice of half a clementine and the peel

1tsp smoky paprika

1tsp Yellow mustard

75g Ketchup

1 tsp Chipotle in adobo

1tbsp Worcester sauce (Or tamari or coconut aminos if you are vegan)

1tbsp balsamic vinegar

30ml Bourbon (Optional but delicious)

Add everything to a pot and heat over a medium heat stirring everything until the sugar is dissolved. Bring to the boil briefly then turn town and keep over a low heat until the sauce thickens. Remove the peel before decanting. The sauce will keep for at least a week in the fridge and is delicious with loads of meats or as a dipping sauce .