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Mushroom Melt

Mushroom Melt
Mushroom Melt

This is the vegan sandwich you didn't know you needed. Our Mushroom Melt is savoury, creamy, cheesy and melt-in-your-mouth delicious. You'll be making this melt over and over again!


Before you start

Frying pan | Saucepan | Whisk


For the mushrooms

  • 1 red onion
  • 2 garlic cloves
  • 400g oyster mushrooms
  • 3 tbsp plant-based red onion marmalade
  • Olive oil

For the sauce

  • ½ can of coconut milk
  • 4 tbsp nutritional yeast
  • 3 tbsp tapioca flour
  • ½ tsp paprika
  • Pinch of salt

For the sandwich

  • 4 slices sourdough bread
  • Chilli oil


  1. 1.

    Make the mushrooms | Peel and dice the onion | Peel and dice the garlic | Place a frying pan over a medium heat and add a drizzle of olive oil | Once warm, add the sliced onion, garlic and a pinch of salt | Mix well and cook for 5-10 minutes until the onions turn soft | At this point, tear in the mushrooms, mix well and cook for 5-10 minutes | Stir through the red onion marmalade and leave to cook until everything comes together

  2. 2.

    Make the sauce | Place a pan over a medium heat and add all of the sauce ingredients | Continuously whisk over the heat until the mixture comes together to form a thick, stringy sauce | Once cooked, leave to one side until needed

  3. 3.

    Make the sandwich | Spoon the mushrooms into a bowl and place the pan back over the heat | Add a drizzle of chilli oil | Once warm, add the slices of bread and toast in the pan for a few minutes | Once golden, flip over a cook on the other side for a few minutes | Once both sides are golden, spoon a good amount of the mushroom mixture onto one slice | Top with a good amount of the cheese sauce and top with the remaining slice of toast | Cook for a few more seconds until everything is heated through | Repeat with the remaining slice.