#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

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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