Mushrooms in red curry sauce served on a toast. Rich and creamy breakfast that you can whip up in 10 minutes. Vegan, dairy-free, nut-free. Toddler-approved.
Add coconut cream to a saucepan and heat until it starts to bubble.
Mix in red curry paste, soy sauce, coconut sugar, and garlic.
Add mushrooms and simmer for 5 minutes.
Spoon the mushrooms and sauce over toasted bread and garnish with microgreens.
I used 8 oz cremini mushrooms, and 8 oz mixture of hen of woods, king oyster, enokitake, and etc. (Got the mixture as chef's sampler at wholefoods.) To make this dish vegan, ensure the red curry paste is vegan such as Thai Kitchen red curry paste.