Miso Glazed Mushrooms on Toast
A savory brunch dish featuring miso-glazed mushrooms topped with herby cashew cream, served on toasted sourdough.
otherbreakfast
⚠ Contains allergens
glutensoynuts
Ingredients
Cashew Cream
- 50 g raw unsalted cashews
- 85 ml boiling water
Mushroom Glaze
- 1 tbsp vegan butter or vegetable oil
- 2 cloves garlic— large, minced or crushed
- 200 g brown button mushrooms
- 2 tbsp dark soy sauce
- 1 tbsp miso
- 2 tbsp boiling water
- 1/4 tsp agave syrup/maple syrup
- 1 tsp fresh lemon juice
Seasoning & Herbs
- 1/4 tsp freshly ground black pepper
- 1/2 tsp fresh oregano— roughly chopped
- 1/2 tsp fresh thyme— stalks stripped with leaves roughly chopped
- 1 tsp chives— roughly chopped
- 1/4 tsp fine sea salt
Toast
- 4 slices toasted vegan-buttered sourdough
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 3 reviews