Wild mushrooms on toast

This delicious medley of mushrooms is flavoured with thyme, cooked in a white sauce made with OatDrink and served on tasty sourdough toast. Add an egg and some tomatoes to make a substantial, nutritious meal that can be cooked in a flash.


1 tbsp olive oil
20g butter or, non-dairy alternative
300g mixed mushrooms, sliced
1 garlic clove, chopped
1 tsp fresh thyme, chopped
10g plain flour
150ml OatDrink
1 tsp parsley, chopped (optional)

4 slices sourdough bread, toasted


Warm the olive oil and butter in a saucepan and add the sliced mushrooms. Cover the saucepan and cook for 2 minutes. Then add the chopped garlic and thyme. Continue cooking for 3-5 minutes until the mushrooms are soft. Meanwhile toast the sourdough bread and set aside.

Add the plain flour to the mushrooms and cook for another minute. Gradually stir the OatDrink into the mushrooms a little at a time, to form a sauce.

Season the mushrooms with a grind of pepper and sea salt. Divide the mushrooms between the pieces of toast and scatter with a little chopped parsley, if using.