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Shiitake Mushrooms w/ Garlic and Herb Vegan Cheese

Kashew Cheese Collab
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Starter
Cuisine: French
Keyword: Vegan Cheese
Servings: 2 people


  • 200 g shiitake mushrooms other mushrooms like portobello work too
  • 1/2 block of garlic and herb Kashew Cheese or use another nice vegan cheese
  • Sprig of thyme
  • 2 cloves of garlic
  • 1 baguette
  • 1/2 tbsp olive oil
  • Splash soy sauce
  • Seasoning: salt black pepper, brown sugar


  • Start by removing the stems from the mushrooms and then slicing them so you have long thin slices
  • Peel and crush your garlic
  • Pull all the leaves off the thyme stems and discard of the stems
  • Heat the olive oil in a heavy-bottomed frying pan
  • Add in the crushed garlic, fry off for a few minutes on a medium to high heat, until golden brown
  • Add in the sliced mushrooms and thyme leaves
  • Add in a pinch of salt to the mushrooms to help bring out the moisture and also add in a pinch of brown sugar to help caramelise
  • Cook the mushrooms for about 6-8 minutes until they have softened and browned
  • Whilst waiting for your mushrooms to cook, chop up the Kashew Cheese into little chunks
  • Add in a splash of soy sauce and cook off for a minute, add in a little extra water if the mushrooms dry out completely
  • Mix in a pinch of freshly crushed black pepper and then take off the heat
  • Add in the chopped cheese and place a lid on to the pan, wait for the cheese to soften and melt slightly in to the mushroom juices
  • Serve with fresh crusty bread