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25 Sep, 2020

Wild Mushrooms and Cashew Cream on Toast


Feeds 2.


  • 200g assorted wild mushrooms, roughly chopped
  • 1 clove garlic, finely sliced
  • 1 tsp olive oil
  • 4 slices rye bread
  • 1 tbsp capers
  • Pinch Malden Salt
  • Pinch pepper

For the Cashew Cream:

  • 100g cashew nuts
  • 100ml water
  • 50ml rapeseed oil
  • Pinch Malden Salt
  • Pinch pepper


  1. To make the cashew cream place the cashew cream ingredients into a food processor or NutriBullet and combine until smooth. Set aside while you cook the mushrooms.
  2. Slice the mushrooms and garlic. Add some olive oil to a large frying pan and when it’s hot add in the mushrooms and garlic, tossing the pan occasionally so that the mushrooms are golden all over.
  3. Turn the heat down and add in the cashew cream, stir continuously until the mushrooms are covered in the cream and then turn the heat off.
  4. Slice your rye bread, drizzle over a little olive oil and then top with the creamy mushroom, capers and a good grind of black pepper and sprinkle of Malden salt.