Morning made better

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