A top chef’s recipe of mushrooms on toast with almond cream
3 years, 7 months ago

A top chef’s recipe of mushrooms on toast with almond cream

Live Mint  

The plant-based revolution might be powered by burgers, but now chefs at the top ranks of the culinary universe are jumping on board. But most of the book is given over to alluring vegetable dishes, with several vegan recipes that don’t hit you over the head with their label, such as deep-fried celeriac that can be made with oat milk in place of buttermilk and tempura spring onions with sweet chili sauce. Root: Small Vegetable Plates, a Little Meat on the Side “We have an amazing mushroom grower close to the restaurant, which means they are available to us all year round,” says Howell about the dish, which is a menu staple at Root. Although Howell proclaims mushrooms on toast as “one of those classic dishes with which it’s best not to meddle,” he does a sleight-of-hand trick with the signature cream sauce, subbing in an easily made, thick almond milk. good quality olive oil 1 ¼ cups water ½ cup vegan Worcestershire sauce, plus more to taste 2 tbsp.

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