Miso Mushroom Bruschetta

A speedy vegan Japanese inspired dish guaranteed to awaken your taste buds

Egg Free

Dairy Free

Nut Free

Breakfast
Serves 1
Under 10mins

Get ready to discover your next favourite vegan-friendly meal, ready in under 10 minutes! Whether you’re looking for something to KIC’start your day or power you through your afternoon, this miso mushroom bruschetta is perfect for you.

We love how much the white miso and tamari elevate the mushrooms in this dish. The white miso adds a mellow and nutty sweetness while the tamari cuts through gently adding a hint of saltiness and a rich umami flavour. Together they work perfectly to dress your sautéed mushrooms.

However, the magic really happens once you top your coated mushrooms onto your perfectly toasted bread and the mushrooms begin to slowly soften your bread.

The final touches of fresh cherry tomatoes, rocket and sesame help to cut through the richness of your mushrooms and add more texture and freshness to the dish.

We think this will soon become a new favourite and can be enjoyed by all regardless of your dietary preferences.

Ingredients

30ml extra virgin olive oil

2 garlic cloves

200g mushrooms

30g white miso paste

10ml tamari

14g parsley

2 slices of bread

60g rocket

6 cherry tomatoes

2tsp toasted black sesame seeds

Method

Step 1

Heat the oil in a pan, add the garlic and mushrooms and cook over a medium-high heat for about 5-6 min, until browned. Add the miso, tamari, and water and stir through, cook about 1-2 minutes until slightly reduced and the mushrooms are coated with the sauce mixture. Chop the parsley, and toss it through the other ingredients in the pan.

Step 2

To serve, top the toast with rocket, add the mushrooms, tomatoes and sprinkle over the sesame seeds.