Creamy Mushroom Waffles

Brunch is the most important meal of the day! Butttttt if you’re vegan, then there’s not many options. I created it a couple of years ago and it has become my go-to for a SweetHart savory brunch. It goes well on top of waffles, cornbread, or toast - and it’s so easy to make. So I decided to share the recipe with the Montreal Guardian for the perfect savory vegan brunch Waffles!

Ingredients

• Mushrooms (White or Cremini) - 227 grams

• ¾ of Can of Coconut Milk

• Dried Thyme

• Fresh Thyme (optional)

• Salt

• Black Pepper

• 3 Belgian Waffles (from scratch or store bought)

• 2 Onions or 1 onion and 1 Shallot

• Green onions (optional for topping)

Prep

• Slice mushrooms

• Dice onions and shallots

• Warm waffles in the oven or prepare from scratch

Instructions

1) Add mushrooms and half of the onions to a non-stick pan over medium heat, stirring
regularly with a wooden spoon or silicone spatula
2) Add 1 tsp of dried thyme to the pan as the mushrooms begin to shrink down, continue stirring
3) After 3 minutes or once the mushrooms and onions have begun to fully brown, add the remainder of the onions or shallots to the mix
4) Add 1 tsp of olive oil, and a tsp of salt and black pepper to the mix, continue stirring for 30 seconds to a minute
5) Add half of the coconut milk + to stems of fresh thyme to the pan, then leave the mix to simmer for 3 minutes - stirring occasionally
6) Add additional salt and pepper to taste. Add the remainder of the coconut milk to the pan, stir and and allow to simmer until mixture has thickened, and is ready to be served.
7) Serve on top of waffles, sprinkle green onions on top and serve with fresh fruit