Mushroom Toast with Cashew Cream and Black Garlic from Philippe Van den Bulck can be prepared in 10 minutes. You make this dish with Olive oil - Verde Salud, ORAC botanico-mix, Olive oil - Hermanos Catalan, Spice mixes & Black garlic powder from Amanprana. This recipe from the Belgian, Dutch & French kitchen is delicious as Appetizer, Main dishes, Lunch, Brunch, Bread & Salad. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Lactose-free diet.

Ingredients for mushroom toast with cashew cream and black garlic

  • 250 g Paris mushrooms
  • 120 g cashew nuts, soaked overnight in cold water
  • 1 tsp black garlic powder
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil, Hermanos Catalan
  • 1 tsp of grated garlic
  • ½ tsp Botanico mix, mild
  • ½ bunch of chives
  • 3 Tbsp extra virgin olive oil, Verde Salud
  • 1 sourdough baguette + 1 clove of garlic
  • Garden cress
  • Pepper from the mill
  • Khoisan fleur de sel

Preparation of mushroom toast with cashew cream and black garlic

  1. Brush the mushrooms clean and cut them into segments.
  2. Drain the cashew nuts and put them in a blender or food processor.
  3. Add water until the nuts are just submerged.
  4. Then add the garlic, the extra virgin olive oil and the lemon juice. Mix everything into a smooth cream.
  5. Season to taste with salt and pepper.
  6. Finely chop the chives and mix this with the cashew cream.
  7. Cut the sourdough bread into thick slices, arrange them on an oven plate and drizzle olive oil over it.
  8. Toast the bread in the oven on a grill setting and rub the toast with the garlic clove.
  9. Fry the mushrooms in a dash of olive oil over medium heat until golden brown.
  10. Season with the Botanico mix and some fleur de sel.
  11. Spread the cashew cream over the toasted sourdough bread. Cover it with the mushrooms. Add the cress as a finishing touch.

Philippe Van den Bulck

Philippe Van den Bulck

Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants.Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).