St. George's Mushroom on Toast Wild Garlic Pesto

15 Ingredients | 25 Minutes

St. George’s mushroom is a super delicious, meaty mushroom that fruits in the springtime. It’s a very easy mushroom to identify because of its fruiting season and unique aroma. This dish is truly an excellent breakfast, brunch, or lunch.

Author: SideChef

Ingredients for St. George's Mushroom on Toast Wild Garlic Pesto

Ingredients for King Oyster Mushroom Cioppino:


  • 7 oz St. George's Mushroom Mushrooms ,
  • 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

～Garlic Pesto Ingredients～

Ingredients for King Oyster Mushroom Cioppino:


  • 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


PREPARATION

STEP ONE: Prep the mushrooms. Heat a tablespoon of vegan butter in a large, non-stick frying pan, add the minced garlic and fry until golden. Add the sliced mushrooms and fresh thyme, stir-fry on medium heat for 4-5 minutes.

STEP TWO: Cook the mushrooms. Season the mushrooms with salt, pepper and balsamic vinegar. Mix well and cook for another 3-4 minutes until most of the sauce has evaporated. Remove the pan from the heat and set aside. Spread the pesto sauce evenly over each piece of toast.

STEP THREE: Top with the cooked mushrooms and drizzle over a little more pesto, serve while warm.

You can replace it with chestnut or oyster mushrooms.

You can replace it with regular vegan basil pesto.

Full recipe HERE

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