Sautéing local, organic portabella mushrooms and placing them atop a slice of sourdough create a delightful lunch. To achieve a creamy texture, I sometimes incorporate the mushrooms with plant-based milk—almond milk, for example. However, the more important ingredient is nutritional yeast. Look at the golden nutritional yeast! It imparts a nutty umami flavour, making it the best substitute for cheese that I have found.
The pleasure of having the savory juices permeate the sourdough toast is undeniable. However, for those seeking a lower-carb alternative, consider replacing the bread with a cauliflower base.
Cauliflower is a master of disguise and can effortlessly transform into various culinary personas. It can be riced or featured as the core of a meal, resembling a hearty steak. In this culinary experiment, I discovered it can also keep a low profile and make a remarkable toast substitute.
