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Ingredients
Method
- 2 tbsp olive oil
- 750g brown mushrooms, sliced
- 2 sliced garlic cloves
- 1 tbsp thyme leaves
- 150ml coconut cream
- Sourdough toast, to serve
- Red onion chutney, to serve
- Fry the mushrooms in the oil until very soft, about 15-20 mins. Stir in the thyme leaves, garlic, and plenty of seasoning, and cook for 3 mins more. Leave to slightly cool.
- Transfer the mixture to a food processor and blitz to a thick paste. Tip in 100ml of coconut cream, and blitz again until creamy and smooth, adding another 50ml as you go. Season to taste, then spoon into a serving bowl and smooth with a spoon. Drizzle with olive oil, and serve with toast and chutney. Nice!
25 mins
6 serving
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