We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blend paneer, soaked cashews, and milk into a smooth, creamy sauce.
Heat olive oil in a pan and add chopped garlic. Saute until fragrant.
Add chopped mushrooms and cook until all the water dries out and mushrooms are nicely sauteed.
Season with salt, black pepper, chilli powder, chilli flakes, oregano, thyme, parsley, or mixed Italian seasoning. Mix well.
Pour in the blended paneer-cashew sauce and cheese, if using, and cook for 3-4 minutes until thick, creamy, and well combined.
Spoon or pipe the creamy mushroom filling over toasted sourdough or multigrain bread.
Finish with a drizzle of chilli oil for extra flavour if desired and serve hot.
Want to keep this recipe for later? We can email it to you!
Adjust the milk quantity to achieve your desired sauce consistency.
For a vegan version, substitute paneer with tofu.
Can I use a different type of bread?
Yes, you can use any bread of your choice, but sourdough or multigrain works best for texture.
Is there a substitute for paneer?
You can use tofu as a substitute for paneer for a vegan option.
How can I make it spicier?
Increase the amount of chilli powder or add more chilli flakes to taste.
Can I prepare the mushroom filling in advance?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days.
What can I use instead of cashews?
You can use almonds or macadamia nuts as an alternative to cashews.
Easy but WOW Recipes!🥘 🥙 Recipes and Cocktails 🍸 Come hungry, leave inspired🤍 💌poseandplaces@gmail.com
