Umami mushrooms, sharp greens, and creamy avocado provide the first of two toast-topping options for your brunch buffet.
Tip
Skip the bread and serve as a warm veggie side dish on its own. Or make it the main event topped with poached eggs.
Sautéed Miso Mushrooms, Greens, and Avocado Tartines
Ingredients
- 1/4 cup (60 mL) water, plus more as needed
- 1 Tbsp (15 mL) coconut oil
- 1 Tbsp (15 mL) miso
- 1 Tbsp (15 mL) rice vinegar
- 2 cups (500 mL) quartered crimini or stemmed shiitake mushrooms
- 1/2 lb (225 g) tender greens of choice (spinach, baby kale, etc.)
- 4 slices whole grain sourdough or gluten-free bread
- 1 garlic clove, halved crosswise
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 large avocado, pitted and thinly sliced
- Flaky sea salt, to taste (optional)
- Crushed red pepper flakes or ground black pepper, to taste (optional)
Nutrition
Per serving:
- calories314
- protein10g
- fat17g
- saturated fat5g
- trans fat0g
- carbohydrates36g
- sugars4g
- fibre10g
- sodium414mg
Directions
01
In large cast iron skillet over medium heat, whisk water, coconut oil, miso, and vinegar until melted and thickened. Add mushrooms and sauteu0301 for 6 to 8 minutes, until golden brown and tender. Transfer to plate. Leave pan on heat and cook greens until wilted, adding an additional splash of water to the pan if needed, about 2 minutes. Add mushrooms back to pan, and mix until heated through, about 30 seconds to 1 minute.
02
Toast bread, rub slices with cut side of halved garlic clove, and drizzle with olive oil. Top toast with miso-mushroom mixture and sliced avocado. Sprinkle with salt, pepper, or chili flakes, if you wish. Serve immediately.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
