• 1 tablespoons extra virgin olive oil
• 2 tablespoons sherried balsamic
• 1/ 2 tsp minced garlic
• 1 pinch lemon pepper
• 1 pinch rosemary
• 1 cup lovingly torn maitake mushrooms
• 1 sliced shiitake mushrooms
• 4 quartered grape tomatoes
• 2 pieces thickly sliced ancient grain or whole wheat bread
• 1 tablespoons vegan butter
• 1/ 3 cup be generous almond milk cream cheese
• 1 tablespoons chopped fresh chives

Method

• Step 1

  Heat the olive oil, balsamic, garlic, lemon pepper, and rosemary in a small sauté pan over medium heat. The oil should be just enough to cover the bottom of the pan.

• Step 2

  Add all the mushrooms and the tomatoes to the pan and cook until tender, about 10 minutes, stirring frequently. The mushrooms may shrink significantly, do not be alarmed.

• Step 3

  Meanwhile, butter the sliced bread and broil it on high (about 2 min. per side) or just put it in the toaster (time will vary depending on how toasty you like the bread to be).

• Step 4

  Generously spread the cream cheese on the toast, and top with the sautéed mushrooms. Sprinkle with fresh chives and then eat!