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Mushrooms can be the great room divider, can’t they? If you’re firmly Team Mushroom (and you really should be, what's not to love?), then you’ll dig this quick, easy vegan breakfast sensation that’s fantastically filling and feels much more indulgent than it is.

It's a speedy vegan breakfast idea that feels and tastes a little special.



  • 350g mushrooms
  • 2 small garlic cloves
  • 2 spring onions
  • 1 tbsp olive oil
  • 2 large or 4 small slicesgood-quality fresh bread
  • 1 1⁄2 tbsp dairy-free butter, plus extra for spreading
  • 75ml soy cream
  • small handful fresh parsley leaves
  • salt and black pepper


  1. 1.

    Large frying pan on a medium-high heat | Toaster or grill

    Slice the mushrooms | Peel and mince the garlic | Trim the roots and ends from the spring onions and finely slice

    Put the olive oil in the pan | Add the mushrooms and cook for 10 minutes| Add the garlic and three-quarters of the spring onions (saving some of the green ends for garnish) | Cook for a further 3 minutes

    Put the bread in the toaster or under the grill

    Add the dairy-free butter to the pan of mushrooms and stir it through until it melts | Pour the soy cream into the pan and stir it into the mushrooms| Take the pan off the heat | Season to taste with salt and pepper

    Roughly chop the parsley and stir most of it through the mushrooms | Take the toast out of the toaster or grill and spread it with dairy-free butter| Divide the mushroom mixture equally between the toasts | Sprinkle over the remaining spring onions and parsley | Grind over a little black pepper and serve immediately