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#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
Course Bread, Breakfast, Brunch
Cuisine Australian, Western
Servings 4


  • 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


  • 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.


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