Miso-braised mushrooms on toast
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Take mushrooms on toast to the next level with sticky sweet-salty miso, sake and ginger. Lunch will never be the same.
Ingredients
For the miso-braised mushrooms
- miso: 1 tbsp white miso paste
- garlic: 2 garlic cloves, 1 finely chopped and 1 halved
- soy sauce: 1 tbsp soy sauce
- 100ml/3½fl oz sake
- ginger: 2cm/¾in fresh root ginger, peeled and finely sliced into batons
- 30g/1oz vegan butter-style spread
- Portobello mushrooms: 2 large Portobello mushrooms, stalks removed
- sourdough bread: 2 large slices sourdough bread
- olive oil: 2 tbsp olive oil
To serve
- sesame seeds: 1 tsp toasted sesame seeds
- chives: 1 tbsp fresh chives, chopped
- spring onions: 4 spring onions, chopped
Method
To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.
Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes.
Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too.
Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil.
Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately.
