Sophie Morris' Miso Creamy Mushroom on Toast
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Heat a large frying pan over a medium-high heat and add the olive oil. When it is hot, add the mushrooms to the pan and fry for 5 minutes, stirring continuously.
Next add the miso paste with a splash of water. Turn the heat down and cook for a few more minutes until you’re left with a thick glaze around the mushrooms.
Meanwhile, toast the sourdough and spread the toast with cream cheese. Top the toast with the miso mushrooms and the chopped chives. Season with pepper, if you wish (there will already be enough saltiness from the miso).
Ingredients
1 tbsp extra virgin olive oil
Large handful of mushrooms of your choice, finely sliced
½ tbsp white miso paste (Fused)
1 large slice of good-quality sourdough
1 tbsp cream cheese
1 tbsp finely chopped chives
freshly ground black pepper (optional)
Method
Heat a large frying pan over a medium-high heat and add the olive oil. When it is hot, add the mushrooms to the pan and fry for 5 minutes, stirring continuously.
Next add the miso paste with a splash of water. Turn the heat down and cook for a few more minutes until you’re left with a thick glaze around the mushrooms.
Meanwhile, toast the sourdough and spread the toast with cream cheese. Top the toast with the miso mushrooms and the chopped chives. Season with pepper, if you wish (there will already be enough saltiness from the miso).
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