This recipe is a gourmet take on an ordinary mushroom toast. I have used Strong Roots frozen cauliflower hashbrown as a base instead of a regular toast. It is topped with a medley of wild mushrooms sauteed in butter, capers and thyme, it is then garnished with a generous helping of creamy ricotta cheese and micro greens. This is a perfect recipe for someone who is looking to enjoy a delicious lunch but does not want to consume carbs. These are vibrant, colorful and perfect for entertaining!
Note: If you don’t have access to cauliflower hash browns, you may use toasted sliced bread instead and follow the rest of the recipe exactly!
Details
4 people
10 minutes
10 minutes
20 minutes
This recipe is in Partnership with Strong Roots Usa.
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Cauliflower Hash Mushroom Toast
Course: VegetarianCuisine: American4
servings10
minutes10
minutes20
minutesIngredients
8 pcs Strong Roots Cauliflower Hashbrows (substitute with toast)
1⁄4 cup Sliced white mushroom
1⁄4 cup cliced shitake mushroom
1⁄4 cup Sliced cremini mushroom
1 tbsp capers
1 tsp Worcestershire sauce
1 clove Crushed garlic
1 small Shallot fine diced
1 sprig Fresh thyme
1⁄4 cup Ricotta cheese
1⁄4 cup Microgreen (optional)
1 tbsp Olive butter
1 tbsp Butter
1⁄2 tsp Black pepper
Salt to taste
Directions
- Cook the Strong Roots Cauliflower hash according to package instructions.
- In a skillet heat butter and olive oil on medium heat, to this add garlic and shallot and saute until translucent. Now add the mushrooms and toss.
- When the mushrooms begin to soften, add the thyme, capers and worcestershire sauce, season with pepper and salt to taste. Turn off the heat
- Add a spoonful of mushrooms on each cauliflower hashbrown, top it with a teaspoon of ricotta cheese and garnish with microgreens or baby arugula.
- Enjoy!!
