St. George's Mushroom on Toast Wild Garlic Pesto

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

St. George’s mushroom

2 cups

Mushrooms , sliced

I used St. George's Mushroom

4 slices

Sourdough Bread , toasted

1 clove

Garlic , minced

2 sprigs

Fresh Thyme Leaves

or a pinch of Dried Thyme

1 Tbsp

Vegan Butter

1 tsp

Balsamic Vinegar

1/4 tsp

Salt

1 pinch

Ground Black Pepper

Wild Garlic Pesto

2 1/3 cups

Wild Garlic , roughly chopped

1/3 cup

Pine Nuts

3 Tbsp

Nutritional Yeast

1/4 cup

Olive Oil

1 clove

Garlic , peeled

1

Lemon , juiced

1 Tbsp of juice needed

1 tsp

Salt

Cooking Instructions

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Step 1

Heat Vegan Butter (1 Tbsp) in a large, non-stick frying pan, add Garlic (1 clove) , and fry until golden.

Step 2

Add Mushrooms (2 cups) and Fresh Thyme Leaves (2 sprigs) , stir-fry on medium heat for 4-5 minutes.

Step 3

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