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Mushies, Miso, Avocado on Sourdough toast. The perfect breakfast

December 17, 2016 by Tania 16 Comments

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This is a match made in heaven #Mushies on Sourdough toast. I’ve teamed it with Miso, Avocado and crunchy nuts to make the perfect breakfast. And I’ve also been on a tour of Artisan Bakery Brasserie Bread.

Mushrooms on Sourdough

#Mushies on Sourdough Toast, Miso, Avocado the perfect breakfast!

At some stage in the next couple of weeks when you have a little time to yourself and lots of hungry people in the house you need to make this for breakfast. It couldn’t be any simpler or more healthy. Mushrooms on toast are the new avocado….well they are at my house anyway. As it turns out Miso is the perfect match for Mushrooms. Add a little crunch from hazelnuts and then a blob of creamy avocado. If you want the recipe, head straight to the bottom of the page.

This morning I got to peak behind the scenes at Sydney’s only Single origin bakery. Brasserie Bread. For the past 19 years Brasserie Bread has been providing Sydney and now Melbourne with artisan Bread . During the last couple of years Brasserie has converted it’s entire bakery operation to using a single origin flour milled especially for them in the Flinders Ranges. That is flour that is traceable to both source and farmer. Incredible stuff.  You’ll notice that my pictures show a bakery that looks quite large and even includes enormous machinery that mixes and aids the making of some parts of the bread making. Is this Artisan bread making?. It sure is.

Mushies on Sourdough

 Why long fermentation. What does that mean anyway?

Fermentation or proving the dough happens with all kinds of bread, but because making real sourdough is an entirely natural process, the longer and slower the bread is “fermented” or left to prove the better. A starter made with flour, water and naturally occurring yeasts is the heart of the operation. Some starters can be 20-30-or more years old. You can make one at home with a bit of “breaducation”. A starter is a living entity that leavens bread and it’s fed daily and kept alive. Leaving the dough for long periods of fermentation not only brings out more pronounced flavour but it produces micro organisms that aid digestion, bring out vitamins and minerals in the flour grains them selves and  produce a loaf that isn’t like a brick on the second day. Even though the breads are baked in a modern deck oven it has all the characteristics and qualities of a hand crafted hearth baked loaf. Yep, it’s artisan. To be honest there are still people at the heart of every single aspect of this bread production, just as there were when it all began.

** Note that those very cheap loaves of sourdough from chain stores are not fermented and are made with yeast and a bit of starter- and sometimes no starter at all, just a souring agent.

mushies on sourdough

I am showing my age but I first met Michael Klausen, CEO owner of BB when he was head chef at Bayswater Brasserie in the 90’s where he started baking his own sour dough (Brasserie Bread) as a response to the crap bread available. Eventually after much trial and error and a huge serge in interest in sourdough he began to sell it. That was the start of his baking career. There were many years of trial and perfection to follow, and he is both an inspiration and a pioneer. Always has been. It should be no surprise then that he regularly teams up with other aligned producers. Pepe Sayer hand made butter, Flinders Ranges farmers and today Australian Mushrooms. As Michael likes to say bread is flour water and salt, so it makes sense to use the most amazing flour you can get your hands on. It makes all the difference.

What is better than Mushrooms on sourdough toast?. Well. not much in my books. Both have that secret umami flavour.

The intoxicating smell of baking bread greets you as you walk past a huge bay where two men operate a giant oven each. One loads bread into the multi-decked oven while the other uses a huge vacuum cleaner to suck up excess flour that could burn and spoil subsequent loaves of bread. In the next room are large trays of fermenting dough and two men rolling small buns. The sour almost alcoholic smell of fermenting bread makes it feel like there are incredible things about to happen. And they are .

mushies on sourdoughMichael is such a cool character. He is friendly and down to earth despite being one of the iconic figures in the Australian food industry. He offers a big bowl of starter and some clean spoons. “Here have a taste and you will understand more about starter culture”, it’s all about “Breaducation” here at the bakery, taking us back to health and well being through the worlds staple food. Bread.   The starter tastes like clean cool buttermilk and this simple bread and water activated culture will soon be delivered to more flour and water to make crusty bread. It’s hard not to dwell on the bread.

Mushies on sourdough

Mushrooms and sourdough . What a power couple.

#mushies on sourdough

So this morning we are here to team Mushrooms and sourdough thanks to #australianmushrooms. It’s all about supporting Australian mushroom growers and what better way to show their incredible flavour. We are treated to a breakfast selection of mushrooms and everything you ever thought about eating with your mushrooms for breakfast.  I came home with a loaf of sour dough and made two mushroom recipes. The mushies on sourdough toast, Miso, Avocado and crunchy nuts was the one I thought you should try immediately.  I think we all probably know that mushrooms are packed with vitamins, minerals and antioxidants yep, but the reason I eat them is because they taste so damn good. They go with so many different flavours AND you can eat them for any meal of the day. I think my favourite is breakfast, although it is extremely hard to pass up a Mushroom Risotto, Pasta or stop me now, a mushroom sauce. They are all my favourites.

The full robust flavour of sourdough is an ideal match for the unique, earthy flavour of Australian mushrooms. The way sourdough holds its structure is perfect for soaking up mushroom juices, making it a quick and delicious meal.

 

How do you like to eat your mushrooms?. Try a couple of these ideas ……

  • Sourdough, mushrooms, ricotta, spinach and pesto
  • Sourdough, mushrooms and Gorgonzola hollandaise
  • Sourdough, smoked mushrooms, chipotle, rocket and feta salad
  • Sourdough, mushrooms, sage, goats curd and truffle oil
  • Sourdough, mushrooms prosciutto & grilled haloumi
  • Sourdough, mushrooms parmesan cream and asparagus.
  • Sourdough, roasted squashed tomatoes, field mushrooms , provolone and crumbled pinenuts.

Or try this delicious recipe. Doesn’t this make you just want to race out and get some?

Mushies on sourdough

 

#Mushiesonsourdough

#Mushies on Sourdough toast, Miso, Avocado

This is hardly a recipe. It's a guide to making the most amazing mushrooms on toast. It has crunch it has nuts and creamy avocado. In fact it has everything you need. Make it vegan or hit it with dairy. It's up to you!
5 from 1 vote
Print Recipe Pin Recipe
Course Bread, Breakfast, Brunch
Cuisine Australian, Western
Servings 4

Ingredients
  

  • 2 large mushrooms Field or Portabello Sliced
  • 200 gram Swiss browns or button mushrooms or both like me! Slice some and some whole
  • 60 ml olive oil you can use butter too!
  • 50 gram hazelnuts , roasted peeled chopped
  • 1 teaspoon white miso
  • 250 ml chicken unsalted. Or vegetable stock
  • 1 Tablespoon chives, chopped
  • 1 large Avocado
  • 1 tablespoon kewpie mayonnaise Japanese mayo
  • 40 ml lemon Juice
  • 5 gm salt and Pepper for avocado
  • 40 ml cream or coconut cream
  • 4 slices Brasserie Sourdough Bread sliced

Instructions
 

  • Mushrooms need a fierce heat so heat the fry pan till very hot. Add some of the oil and the sliced Field Mushrooms and toss till soft.
  • Tip onto a plate for a minute. Add more oil and then the other mushrooms. ( If you need more cook them in batches till golden) Saute on high till golden. Add all the mushrooms back in to the pan.
  • Mix the miso and the stock together well and add to the pan. It will sizzle and steam the mushrooms cooked. (Add the cream if using). Don't reduce too much or it will be salty.
  • Stir well and season with pepper. Toss in the chives and serve on toasted sourdough. Sprinkled with chopped hazelnuts. Extra sauce will be soaked up by the sourdough.

to serve

  • Put the avocado into a bowl and mash with a fork. Add the mayonnaise and the lemon juice. Mix well and serve this with the mushrooms.

Notes

Note
I used white miso which is quite strong. Taste the miso paste you buy before using and decide how strong it is. I only needed a heaped teaspoon.
Remember it will taste saltier if the sauce reduces.
Add ginger and or garlic . It's up to you

Mushies on sourdough

Mushiesonsourdough

Mushies on Sourdough

www.mykitchenstories.com.au

My Kitchen Stories was invited to visit Brasserie Bread. Sourdough and Mushrooms were supplied with thanks from #brasseriebread #australianmushrooms #mushiesonsourdough

mushries on sourdough

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Filed Under: Breakfast, Brunch, RECIPES, Vegan Tagged With: #mushiesonsourdough, aussiemushrooms, Avocado, baking artisan bread, Brasserie Bread, breakfast, field mushrooms, Miso, Mushrooms, starter for bread, vegetarian, vegetarian recipes

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Reader Interactions

Comments

  1. Hindihelpful

    September 27, 2022 at 11:53 pm

    Nice information. I love it.

    Reply
  2. Sandeep Kumar

    May 20, 2019 at 11:53 pm

    Very Nice… Ummm ahhhh Tasty.. Thank You So Much

    Reply
    • Tania

      July 2, 2019 at 5:32 pm

      Thanks Sandeep. I love Mushrooms too!

      Reply
  3. Sandeep Kumar

    May 19, 2019 at 1:08 am

    Nice Information… Thanks For Sharing…

    Reply
    • Tania

      July 2, 2019 at 5:37 pm

      Thanks for commenting

      Reply
  4. Sandeep Kumar

    May 19, 2019 at 1:02 am

    Very Nice Article Thank You For Sharing…

    Reply
    • Tania

      July 2, 2019 at 5:38 pm

      Hi Sandeep
      Hope you are well. Thanks for commenting

      Reply
  5. Real Blogger

    February 1, 2019 at 8:04 pm

    nice article

    Reply
  6. Hanit Vashisht

    February 1, 2019 at 8:04 pm

    nice post

    Reply
  7. Maureen

    December 21, 2016 at 11:25 am

    5 stars
    When John did a little thingy on your blog, he said, “how did she know THIS is what I’d want? Christmas brekkie??”

    He’d be very happy with this.

    Merry Christmas my sweet friend.

    xxoo

    Reply
  8. Kari @ bite-sized thoughts

    December 19, 2016 at 3:59 am

    What a great breakfast…or indeed, lunch or dinner!

    Reply
    • Tania

      December 19, 2016 at 6:51 am

      Hi Kari. I agree!

      Reply
  9. Sammie @ The Annoyed Thyroid

    December 18, 2016 at 8:54 am

    Oh that’s one tour I’d love to go on. There’s nothing better than a slice of good sourdough (except maybe two slices.) I love the mushies/avo combo, although I’m going to have to try the ricotta and pesto version too as I always have a jar of pesto to hand! So much yum!

    Reply
    • Tania

      December 19, 2016 at 6:51 am

      Hi Sammie I can always count on you to have a good appetite

      Reply
  10. Lorraine @Not Quite Nigella

    December 17, 2016 at 10:05 pm

    This recipe is all about umami-my favourite flavour incidentally! 😀 How fun to have a look backstage. Their operation is so big!

    Reply
    • Tania

      December 19, 2016 at 6:50 am

      Yes Lorraine it is very interesting

      Reply

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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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