Miso mushrooms on toast

Name: Miso mushrooms on toast
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: pickled ginger, to serve; handful chopped parsley; freshly ground black pepper; pinch dried chilli flakes; soy sauce, to season; 4 tbsp cream or crème fraîche; 4 tbsp cream or crème fraîche; 2–4 slices bread, such as sourdough, rye, seeded or bloomer; 1 heaped tbsp white miso paste; 2–4 slices bread, such as sourdough, rye, seeded or bloomer; 2–4 slices bread, such as sourdough, rye, seeded or bloomer; approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut; approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut; approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut; approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut; approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut; 1 tbsp olive oil; 25 g/1 oz butter; 2 cloves garlic, peeled and crushed

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

A simple mix of mushrooms is elevated in this dish, which has a satisfying umami flavour. It’s a great recipe as it stands, but I’ll often serve the mushrooms topped with a fried or poached egg together with some wilted spinach – it makes for a more substantial meal, perhaps a lunch or supper rather than brunch.

Ingredients

approx. 250 g/9 oz mixed mushrooms, such as shiitake, oyster, portabella, chestnut

Supper
Lunch
Vegetarian
Brunch

Method

Clean any dirty mushrooms by brushing off any soil with a pastry brush or wiping with some kitchen paper, and then cut them all into similar sizes. Heat a large frying pan over a high heat and add the oil and butter.

Once the butter has melted and is starting to bubble, throw in the mushrooms. Fry over a high heat, occasionally tossing around until they start to go golden. Towards the e