Miso Glazed Mushrooms on Toast
Here’s your solution to a CRACKING vegan brunch which is avocado free (no shade, we just all need a break from avocados every once in a while, right?). Its a super umami heavy stack of miso glazed mushrooms, topped with deliciously herby cashew cream. Whip some up this Sunday for your gang!
50g raw, unsalted cashews
85ml boiling water
1 tbsp vegan butter or vegetable oil
2 large cloves of garlic (minced or crushed)
200g brown button mushrooms
2 tbsp dark soy sauce
1 tbsp miso
2 tbsp boiling water
1/4 tsp agave syrup/maple syrup
1 tsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/2 tsp fresh oregano (roughly chopped)
1/2 tsp fresh thyme (stalks stripped and leaves roughly chopped)
1 tsp chives (roughly chopped)
1/4 tsp fine sea salt
4 slices toasted, vegan-buttered sourdough
In the cup of a high speed blender (I use a ninja or nutribullet) combine the cashews with the boiling water. Cover and leave to soak for minimum 30 mins.
In a medium frying pan over medium heat, add the vegan butter or oil and allow to melt. Add the garlic and fry for a minute, being careful not to burn it. Add the mushrooms and toss to coat with the garlic oil. Fry until nicely browned, tossing or stirring regularly (around 5 minutes).
Reduce the head to low and add the soy sauce, miso, water, agave and lemon juice. Simmer for a few more minutes until the liquid has reduced nicely and is glazing the mushrooms. Add the black pepper, stir and then remove from the heat.
Blend the cashews in their soaking water until very, very smooth. Stir in half of the herbs and the fine sea salt.
Divide the toast between two plates and top each with half of the mushrooms. Top the mushrooms with a good dollop of the cashew cream and then sprinkle the remaining herbs on top. Serve and enjoy!