Portabella Mushrooms with Miso Garlic Butter on Sourdough
by Tim Anderson
"Miso, garlic, and butter strike a power chord that makes anything addictively delicious – shellfish, noodles, steak, tofu, you name it. I particularly like it on juicy grilled mushrooms for a great vegetarian main or hearty brunch dish". - Tim Anderson
Method
Based on 4 servings, adjust as needed.
Step 1
Smash together the butter, miso, garlic and lots of pepper to make a thick paste. Heat the grill to high. Place the mushrooms, gill side up, on a rack on a baking tray, and place them on the top rack of the oven. Grill for 4-5 minutes until browned, then slather each one with the miso garlic butter. Return to the grill for another 2-3 minutes so the butter melts and fuses with the mushrooms. Remove from the grill.
Step 2
Grill the sliced sourdough (1 slice per 2 mushrooms) and grill for 30-45 seconds per side under the hot grill until just golden and heated through. You could also use a toaster.
Step 3
Cut each mushroom into quarters before serving on top of the toasted sourdough and garnish with parsley (or chives) and drizzle over any miso-butter juices.
- Ingredients
- Based on 4 servings
-
4 slices Sourdough, lightly toasted 1x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g -
60g Miso 1x Yutaka Organic Miso Paste 300g -
2 tbsp Parsley, finely chopped or chives 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
4 Cloves Garlic, grated 1x Sainsbury's Garlic -
60g Butter, softened 1x Sainsbury's British Butter, Unsalted 250g -
8 Portabella Mushrooms 4x Sainsbury's Portabello Vitamin D Mushrooms 150g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g