Curry Custard Mushroom Toast

Course: Lunch, Snack

Cuisine: American, Asian, Indian

Keyword: Custard Toast, Snack, Vegan

Prep Time: 15

Cook Time: 20

Servings: People

Calories: 200kcal

This savory toast is a great lunch or snack on the go with bug flavors of curry and umami.

Cut the mushroom in half straight down the middle to keep the stem intact.
Heat a heavy pan over medium-high heat, use just enough olive oil to lightly coat the bottom of the pan. Place the cut side of the mushrooms down first, season with salt.
Cook for 5-7 minutes. The mushrooms should be a dark caramel color. Flip the mushrooms and continue cooking for 1 minute.
Remove the mushrooms from the pan and set aside.
Place the shaved garlic in the pan with 1/2 tsp of olive oil, cook over low heat for 2 minutes, season with salt and set them aside.

Using the same pan as the mushrooms were cooked in, heat the pan to high heat.
Add the olive oil and the Chinese chives. Allow to cook for 1 minute, stirring as you go.
Remove from the pan and set aside.

Spread a generous amount of the vegan curry custard on the bread.
Place the roasted mushrooms cut side up on the custard, gently press the mushroom into the curry custard. This is an opportunity to make an artful pattern with the mushrooms.
Place the Chinese chives artfully around the mushrooms.
Place the shaved garlic in the same manner as the other ingredients.
Drizzle a little olive oil over the top of the toast.
Place in the oven preheated to 425 degrees for 10 minutes.

Nutritional values are an estimate