Miso mushrooms on toast

July 20, 2021

Miso mushrooms on toast

A comforting and tasty recipe to start your day, it's full of flavour and only takes 15 minutes to make!


  1. Clean any dirt off the mushrooms by brushing off the soil with a pastry brush or tea towel. Cut them all into similar size pieces (thinly sliced recommended). Heat a large frying pan over a high heat and add the oil and butter.
  2. Once the butter has melted and is starting to butter, throw in the mushrooms. Fry over a high heat, occasionally tossing around until they start to go golden. Towards the end, add the garlic, briefly frying so it doesn't burn in the high heat of the pan.
  3. Meanwhile, toast the bread until lightly golden
  4. Reduce the heat and add the miso paste, cream and a good splash of hot water, roughly 75mL, to the mushrooms and garlic. Swirl around in the pan until you have a thick, cream sauce. Season with chilli flakes, soy sauce, parsley and a twist of black pepper. Spoon over the toasted bread and serve with some picked ginger.


  • White Oyster Mushrooms, 150g (or your fav variety)
  • 1 tbsp olive oil
  • 20g butter
  • 2 cloves garlic, peeled & crushed
  • 2 slices sourdough bread
  • 1 heaped tsp heaped genmai miso
  • 2 tbsp pure cream
  • pinch dried chilli flakes
  • tamari or soy sauce, to season
  • handful chopped parsley
  • ground black pepper
  • optional garnish - pickled ginger

Recipe from the Flexible Vegetarian cookbook.

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