Miso mushrooms on toast
Ready in: 15 to 30 mins
With its probiotic properties, miso is great for our immune system, digestion and gut, and it’s incredibly moreish too! You can use any mushrooms here, but slice any large ones to about the size of a cherry tomato. White miso paste is great too, if you can't find red miso. You can also swap the parsley with fresh coriander, and if you don’t have sesame oil, any nut oil will work. Recipe extracted from Home Bird by Megan Davies, published by Ryland Peters & Small (£16.99). Photography by Clare Winfield © Ryland Peters & Small
Ingredients:2 slices bread (I use spelt and rye sourdough)
400g mixed mushrooms (I use shiitake and chestnut), sliced
2 large garlic cloves, grated
50g red miso paste
30ml water (a splash)
1 tsp sesame oil
10g parsley, freshly chopped
sea salt and freshly ground black pepper
olive oil, for cooking
salad or greens, to serve
- Toast the bread (leaving it in the toaster to keep warm) and cut the lemon in half.
- Heat a drizzle of oil in a large frying pan/skillet and, once hot, add the mushrooms. Pan-fry for 7–10 minutes, tossing occasionally, until well-browned and tender, but not overcooked.
- Next, add the garlic, miso paste, a good squeeze of lemon juice, water and sesame oil and let sizzle, tossing to coat the mushrooms. Fry for a minute or two, then remove from the heat, add the parsley, and fold through. Taste to check for seasoning, then pile on top of toast and serve with salad or greens on the side. Chop up the leftover lemon and pop a wedge on each plate.
- Have leftovers? Roughly chop up the leftover cooked mushrooms and throw them into a chilli con carne as it simmers away (it’s just a good umami hit to add to the sauce), or serve chilled as a mushroom paté-style snack on crackers with some fresh herbs.