Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Vegan recipe for a light meal – Open-Faced Sandwich with Creamy Coconut Mushrooms and Sun-dried Tomatoes. Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser. 

Fresh and dried mushrooms cooked with sun-dried tomatoes, herbs and creamy coconut milk and served over toast — a delicious and easy light meal
  

Ingredients:

• 1/4 cup sun-dried tomatoes
• 1/2 oz (14 g) dried shiitake mushrooms
• 1 tablespoon coconut oil
• 16 oz (450 g) button mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup coconut milk
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon sea salt
• fresh cracked black pepper to taste
• 4 thick slices of crusty bread, toasted
• 2 tablespoons finely chopped fresh cilantro or parsley, for garnish

Instructions:

• Soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and finely chop. Set aside.
• Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside.
• Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fresh and dried mushrooms and garlic and fry for 6 minutes, until the mushrooms begin to lose their juices and brown slightly. Reduce the heat slightly and stir in the sun-dried tomatoes, coconut milk, nutritional yeast, paprika, dried herbs, salt and pepper. Cook for 5 minutes, until the sauce is thickened. Add a bit of water or more coconut milk if the sauce is too dry. I made mine fairly thick.
• Toast the bread until nicely browned and load up each slice with the mushroom mixture. Garnish with fresh chopped cilantro or parsley and a bit of cracked black pepper and serve right away. Best eaten with a knife and fork.

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