Breakfast Light Bites & Snacks Recipes

Mushrooms on Toast

This was a childhood recipe I would make it every weekend. I loved this recipe so much, but the original recipe used cow’s milk. I’ve turned it vegan by using some unsweetened soya milk and rapeseed oil in place of the butter. I still get that nostalgic feeling when eating this vegan version.

I’m using mushrooms which naturally contain vitamin D. I’ve written about this before where I talked about exposing shop-bought mushrooms to sunlight to make your own vitamin D mushrooms at home. You can buy mushrooms which have already been exposed to UVB rays, and therefore already contain vitamin D2. This can be useful if it’s not a sunny day or you don’t have time to let your mushrooms make vitamin D.

Serves 1


  • 10g rapeseed oil
  • 100g vitamin D mushrooms
  • 1 tbsp plain flour
  • 1 tbsp mushroom ketchup
  • 150ml unsweetened fortified soya milk
  • 1 slice of toast


  • In a saucepan, heat the oil and fry the mushrooms till they release all their juices and they evapourate off.
  • Add the flour and mix into the mushrooms before adding the mushroom ketchup. Add the soya milk in a little bit at a time, stirring continuously to get a smooth sauce.
  • Once all the milk has been added, cook for a couple of minutes before serving piled high on a slice of toast
Mushrooms on Toast

Per serving: 409kcal/ 14g fat/ 1.6g saturated fat/ 56g carbohydrates/ 3.8g fibre/ 15g protein/ 6.2μg vitamin D2

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