Breakfast · Lunch · vegan

Creamy Lemon Thyme Mushrooms on Sourdough Toast


I love my life, but sometimes I’m tempted to sell everything that I own and move to the Amalfi Coast: Work in a little café 30 hours a week. Live in a little studio above a little gelato shop and shop at charming little farmers markets after my charming café day job. I would take road trips to colorful little coastal towns on the weekend, sip lemoncello and wash away all my stresses in the Mediterranean Sea. Every night would be romantic, walking through beautiful old moon-lit streets after dinner. Life would be so simple because the only goal would be happiness. That’s how it should always be. I think Europeans are on to something 😉 …Ok, back to reality for now.

Positano-Amalfi-Italy_NightServings: 4

Prep Time: 5 Minutes

Cooking Time: 10 minutes

Total Time: 15 minutes


2 Cups of sliced Mushrooms

2 Tablespoons Olive Oil

4 garlic cloves, minced

1 Tablespoon dried Thyme (or a few springs of fresh Thyme)

1/3 Cup of Plain Coconut Yogurt (or any plain yogurt of your choice)

1 teaspoon of lemon zest

1 Lemon Juiced

A pinch of salt

4 thick slices of sourdough toast


In a medium sauce pan add olive oil and mushrooms.  Saute over medium-high heat for 5 minutes.  Next, add the Garlic and saute for another minute or so.

Add the remaining ingredients and reduce the heat to Medium and saute for another 4 minutes stirring every minute or so.

Toast the sourdough slices and then generously top them with the creamy mushrooms.  Sprinkle a bit of salt on each and enjoy 🙂





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