I absolutely love mushrooms. I think they are not only super versatile but also full of flavor. Of course, eating forest ones is ideal, but since this is not always possible, I had to find the best porcini mushrooms substitute. Because yes, porcini mushrooms are my favorite. Anyhow, I discovered that with just a little bit of porcini mushroom powder, you can transform almost all mushroom types into a feast.

Starting from this idea, I created the Creamy Mushroom Toast, an appetizer that you simply can't stay indifferent to. This being said, let me tell you how to prepare one of the most simple yet delicious mushrooms recipes ever.

• The first part you will have to handle is roasting your peppers. You can do this either using a direct flame or an oven. I prefer the oven version, but suit yourself. Anyway, once properly roasted, place them in a pot, salt them and let them sit covered until you finish with the rest of the components. This will allow you to peel them easier.
• Chop the mushrooms into 1-2 cm pieces. Don't be too thorough, as you will need to blend everything very soon enough.
• In a skillet, heat up the canola oil. Add the mushrooms and cook them for a couple of minutes until they lose their water and shrink in size.

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• Season them with salt, pepper, and paprika. Pour the Worcestershire sauce as well as the Marsala wine in there, lower the heat of your stove to medium-high and let them cook for 2 extra minutes.
• In the meantime, peel and chop your shallot and garlic cloves. Place them over the mushrooms and cook everything for 5 minutes on medium heat, stirring a couple of times.
• While the mushrooms are doing their final cooking time, peel your roasted peppers, then clean them of their stub and seeds. Place them in a bowl with a tbsp of olive oil, salt, and vinegar. Let them rest and continue with the dish.
• Pour the milk and the rest of the olive oil into the food processor. Pulse for a couple of seconds. This will allow the two liquids to blend and become almost creamy. When done, leave 2 tbsp of the creamy mixture in the food processor and transfer the rest to a bowl.
• Place the cooked mushrooms in the food processor and pulse until you get a very fine cream. Chop the parsley, mixing it along with the lemon juice with the mushrooms. Give it a taste and adjust the salt and pepper as you like.
• The final thing you'll have to do is finish the creamy paste. Add the cream cheese and the Dijon mustard to the milk-olive oil mixture bowl and stir to combine.
• Toast the bread, and let's get ready for some deliciousness.
• Spread the creamy blend over the warm bread. Add a layer of mushrooms and top it with the roasted peppers. Enjoy!

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Now, basically, that's all you need to do in order to prepare this dish. The best thing about the mushroom toast appetizer is that you can make it 100% vegan and still be as delicious. Just replace the milk with your favorite plant-based one and skip the Worcestershire sauce.

Regardless of whether you will make the recipe vegan or vegetarian, you should know that for this mushrooms on toast, breakfast is not the only meal choice of the day. It is a perfectly good option to have as a brunch as well as a party snack.

* If you don't have time or simply are not in the mood for roasting peppers, you can go with store-bought ones or substitute them with a tbsp of ajvar paste.
** Don't forget to give us an Instagram tag when you try this recipe.