Waffle toasties with creamed mushrooms

Dig out the waffle iron and go savoury with these moreish toasties that just happen to be vegan, too.

Makes 2

Olive oil

1 shallot, finely chopped 8 chestnut mushrooms, sliced 1 garlic clove, crushed 100ml oat cream (see right for homemade recipe)

1 tsp dijon mustard

½ tbsp light soy sauce

½ tsp dried thyme

4 slices of bread

Fresh herbs, e.g. basil or parsley

1 For the creamed mushrooms, heat a little olive oil in a frying pan and fry the shallot and mushrooms until the mushrooms have coloured nicely. Season with salt and pepper and add the garlic and oat cream before stirring in the mustard, soy sauce and thyme. Leave to simmer for 1 min, then remove from the heat.

2 Drizzle olive oil over one side of each slice of bread. Add a dollop of the creamed mushroom mix on two slices of bread (on the side without oil) and add a couple of leaves of basil or parsley. Place the remaining slices of bread on top with the oiled side facing out, then pop into your hot waffle iron and press. After about 1 min, the toastie should be golden brown and ready to serve. Repeat with the second toastie.

Cook’s note: The creamed mushrooms can be cooked in bulk in advance and kept in the fridge.