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, 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 the mushrooms. Cover with kitchen foil and bake for 30 minutes.

3. 3

   Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too.

4. 4

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

5. 5

   Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.