Miso Mushrooms

This is a twist on the classic mushrooms on toast. Mushrooms, miso and dairy all fall into the ‘umami’ flavour category - meaning they have a savoury meatiness that makes food taste delicious. I love eating these on a piece of sourdough.

Handful of button mushrooms

Knob of butter

50ml milk

1 tsp. miso

Handful chopped parsley

2 pieces of sourdough, toasted

  1. Quarter a handful of button mushrooms. Melt some butter in a frying pan and add the mushrooms. Turn to coat the mushrooms in the oil and turn the heat down.

  2. Meanwhile, in a small cup, mix about 50ml of milk and a teaspoon of miso until the miso is mostly mixed in. Pour this mixture over the mushrooms, then place a lid over the pan. After a few minutes, remove the lid and turn the heat up to reduce the liquid until it’s completely evaporated.

  3. Add a handful of chopped parsley and pile on some sourdough toast.

Tasha D'CruzComment