Creamy Miso Mushrooms On Toast Recipe

Ingredients

150g silked tofu
1 lemon
1 shallot
2 garlic cloves
400g chestnut mushrooms
50g butter
1 tbsp white miso paste
4 eggs
A handful of mint leaves
4 slices of sourdough
Boiled eggs, to top (optional)

Prep: 10 mins | Cook: 10 mins

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Method

1. Drain the tofu and break it into a blender. Finely grate in the lemon zest and squeeze in the juice. Season with a generous pinch of pepper. Blend for 1-2 mins till creamy. Set aside.

2. Trim, peel and finely dice the shallot. Trim, peel and crush the garlic. Roughly chop the mushrooms. Heat 1 tbsp oil in a large frying pan on a medium heat. Add the shallot and gently fry for3-5 mins till softened. Turn the heat up and add the mushrooms. Fry, stirring often, for 5-7 mins till nutty and deep brown. Add the garlic and fry for a further 2 mins till fragrant.

3. Add the butter and miso to a small bowl and mix well. Reduce the heat of the mushrooms to low and add the butter. Swirl the miso butter in the pan till melted and completely coating the mushrooms and shallots.

4. Pop the bread in the toaster and finely slice the mint leaves. When the toast is golden brown, pop on serving plates and spoon a layer of the whipped tofu on top. Spoon over the mushrooms. Sprinkle over the mint leaves to serve. To make it extra satisfying, top each slice with a boiled egg that's been sliced in half.