Recipes for the Road: Glazed Miso Mushrooms on Toast.
10 mins | easy On the days where the whole day is spent in the van catching up on work you need something that is earthy and satisfying but really easy to throw together so you can get back to it. I’d been on a seafront doing a day of content creation but had little in that I could knock up quickly. In the local town there was a Co-op and a bakers so I did a dash for some mushrooms and some sourdough as I knew I had a jar of miso in the fridge.
I thought I was being clever but then checked the internet and it turns out there’s variations of this recipe EVERYwhere. But this one is particularly van friendly. I used Nush (vegan cream cheese) in this but you can omit if you don’t have any/it’s not your thing. If you want to see the video see my TikTok here.
Ingredients.
2 slices good quality sourdough
125g white button mushrooms, sliced
1/3 pot of chive Nush
2 glugs garlic infused oil
Small handful of herbs, I used parsley, ripped
Salt and pepper
1 tsp miso paste
1 tsp rice vinegar
1 tsp tamari
1 tsp coconut sugar or maple syrup
Method.
First toast your sourdough by adding a glug of garlic oil to a cast iron pan (or normal frying pan) and cooking each side on a medium heat for around 4 mins
While your bread toasts, slice your mushrooms, add another glug of garlic oil to a saucepan and sauté mushrooms on a medium heat with a pinch of salt for around 7 minutes
While your mushrooms cook, take the toast off the heat and combine your miso paste, rice vinegar, tamari and coconut sugar in a small bowl, you can add a squeeze of lemon if you have one
When your mushrooms are cooked add the miso mixture and herbs to the pan and stir round for a few more minutes
Spread Nush over your toast and then load your miso mushrooms on top, sprinkle with a little salt and pepper and enjoy!
