Creamy Mushrooms on Rye Bread


1 ½ cups Swiss mushrooms, cut in quarters

1 tbsp olive oil

1 clove garlic, chopped

½ cup soy milk

1 tsp thyme

1 tbsp dill

1 tbsp basil

1 tbsp Italian parsley

1 pinch of sea salt

2 thick slices of rye bread



Heat your pan and add mushrooms, oil and garlic, stir and sauté until mushrooms are soft, about 1 min. Then add the milk, thyme and salt. Continue cooking for about 3 min or until almost all the milk has soaked into the mushrooms and they are tender. Meanwhile cook the bread, either in toaster or griddled pan. Place toast on plates and pour over the mushrooms.