Creamed Tarragon Mushroom on Toast

Meatless Mondays

Happy happy Monday to you! Here is the perfect appetizer recipe for all of your holiday get togethers (Monday or not). Make it with love and watch your peeps smile with yumminess. Now that’s giving!

Classy. Easy. Delicious.

Classy. Easy. Delicious.

2 tablespoons olive oil

1 large shallot, minced

12 cups mushrooms, sliced (any variety will do)

1/2 teaspoon sea salt

12 turns cracked black pepper

1/4 cup white wine

1/3 cup coconut milk

2 tablespoons fresh tarragon

Crusty bread


  • Heat oil in a skillet over medium heat.

  • Add shallot and cook for 2 minutes.

  • Add mushrooms, salt and pepper and cook for 5 minutes.

  • Add wine and cook until liquid is evaporated but not completely, about for 7 minutes

  • Add coconut milk and simmer for 5 minutes.

  • Stir in tarragon and spoon over toasted crusty bread.


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About Molly Patrick

Molly Patrick is the co-founder of Molly helps people eat more plant foods and less of everything else. She has a Plant-Based Nutrition Certificate from Cornell University in conjunction with the T. Collin Campbell Foundation. Her popular Saturday emails have turned into a Saturday morning ritual for her readers around the globe.
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