Miso-braised mushrooms on toast

1. 1

   To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Put the miso paste, minced garlic, soy sauce, sake, ginger and vegan butter in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over them. Cover with kitchen foil and bake for 30 minutes.

3. 3

   Remove the mushrooms from the oven. Reserve the pan juices (if too thin, transfer to a small saucepan and simmer to reduce to a glaze). Keep warm.

4. 4

   Toast the slices of sourdough, rub with the cut side of a halved garlic clove and drizzle with olive oil.

5. 5

   Slice the mushrooms, spoon onto the toast and drizzle over the glaze. Scatter over sesame seeds and spring onions, then serve immediately.

1 serving ≈ 160 g

Nutrition values are estimates. - means data is unavailable.