Creamy mushrooms & kale on sourdough (Edit recipe)

Creamy mushrooms & kale on sourdough. Mushrooms are a rich, low- calorie source of fibre, protein, and antioxidants. Making this recipe the perfect way to start your day.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	12 g
Carbohydrates:	51 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	1981 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.

by theyogaplantkitchen

Serves: 2

Ingredients

4 pieces Sourdough Bread
1 Tbsp Olive Oil
3 Tbsp Oat Creme Fraiche
200 grams White Mushrooms
1 bunch Kale
0.5 pieces Leek, finely sliced
0.5 tsp Italian Seasoning
1 tsp Dijon Mustard
175 ml Vegetable Stock
2 cloves Garlic, minced
0.75 tsp Mirin
1.5 tsp Nutritional Yeast
1 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
1 Tbsp Flat Leaf Parsley, chopped
1 Tbsp Sesame Seeds, (or mixed seeds)
1 tsp Wheat-free Tamari

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

💛 heat 1 tbsp olive oil in a frying pan or cast iron pan over medium to low heat. Add the leek and gently fry with a sprinkling of rock salt for 3 mins.
💛Add the mushrooms,minced garlic & dried herbs. Stir together and allow to cook until the mushrooms have started to reduce in size.
💛 add the mirin, nutritional yeast & Dijon mustard. Mix together, then slowly add the stock. Allow to cook for a couple mins then stir in the kale. Cook until the kale has wilted
💛stir in the oat crème fraiche, season to taste with black pepper (& tamari, optional)
💛toast & plant butter the sourdough.then pile the creamy mushroom mix on top.
💛sprinkle over the fresh parsley and seeds, if using
💛enjoy!