Try our new yogurt & be amazed

Mushrooms mixed with caramelized shallots, garlic and thyme give this mushroom filling umami.  Make extra of the mushroom topping and pair with avocados and arugula the next day.


  • 1 tablespoon olive oil for cooking
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 4 cups mushrooms of your choice (such as cremini mushrooms, shiitake mushrooms, king oyster mushrooms), sliced
  • 2 large thyme sprigs
  • ½ teaspoon white wine or champagne vinegar
  • 3 tablespoons parsley, chopped
  • 2 pieces of naan bread
  • ½ cup Forager Project Plain Drinkable Cashewmilk Yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon mild red pepper, such as Aleppo
  • Salt and pepper to taste


  • Heat the oil in a skillet over medium heat. Add the shallot and garlic, and cook for 3-4 minutes, until translucent. Remove from the pan and set aside in a small bowl.
  • In the same skillet, sauté the mushrooms until nicely browned, about 10 minutes. Stir in the cooked shallot and garlic. Add thyme and vinegar and continue to cook for another 2 minutes. Add the fresh parsley, season with salt and pepper, and take off the heat.
  • For the dressing, combine the yogurt, lemon zest, Aleppo pepper, pepper, and salt. Warm the naan bread in a skillet. Divide the mushrooms mixture over the warm breads and top with the yogurt dressing.
Vegan Mushroom Flatbread