Mushroom cream with rye bread and cucumber

Ingredients

• 80 g Button mushroom
• 1/2 tsp Oilve oil
• 5 g Oat flour
• 20 ml Almond Drink, Unsweetened, Alrpo
• 30 g Nature yogurt, low fat
• 5 g Onion
• 10 g Parsley, fresh
• 1 g Majoram, dried
• 60 g Cucumbers
• 80 g Rye bread

Method

1. Sauté the onions and mushrooms in oil, season with parsley and marjoram, cover and simmer.
2. When the liquid evaporates, sprinkle with flour and fry. Add the almond milk and cook until thick.
3. Add yoghurt and boil to enrich.
4. Serve cold, spread on bread. Serve with cucumber.