Creamy mushroom and thyme toast, dairy free
Golden mushrooms in a silky coconut and thyme sauce, piled on gluten free toast with a handful of spinach.
- Time25 min
- LevelEasy
- Costabout £1.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large frying pan over a high heat. Add the mushrooms in a single layer and fry for 6 to 8 minutes, without stirring too much, until golden and the water has cooked away.
7 min - 2
Add the garlic and thyme and cook for 1 minute.
1 min - 3
Whisk the coconut milk with the cornflour, nutritional yeast and 1 tablespoon of lemon juice. Pour into the pan and bubble for 2 minutes until glossy and thick.
2 min - 4
Fold in the spinach and salt and cook for 1 minute until wilted. Add black pepper and a little more lemon juice to taste.
1 min - 5
Spoon over the toast and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.