Miso Glazed Mushrooms on Toast
A super umami stack of miso glazed mushrooms, topped with deliciously herby cashew cream. Whip some up this Sunday for your gang!
Servings: 2
Calories: 183kcal
Ingredients
- 50 g raw unsalted cashews
- 85 ml boiling water
- 1 tablespoon vegan butter or vegetable oil
- 2 large cloves of garlic minced or crushed
- 200 g brown button mushrooms
- 2 tablespoon dark soy sauce
- 1 tablespoon miso
- 2 tablespoon boiling water
- ¼ teaspoon agave syrup/maple syrup
- 1 teaspoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fresh oregano roughly chopped
- ½ teaspoon fresh thyme stalks stripped and leaves roughly chopped
- 1 teaspoon chives roughly chopped
- ¼ teaspoon fine sea salt
- 4 slices toasted vegan-buttered sourdough
Instructions
- In the cup of a high speed blender (I use a ninja or nutribullecombine 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!
Nutrition
Serving: 1grams | Calories: 183kcal | Carbohydrates: 29g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 1688mg | Fiber: 2g | Sugar: 24g