Sticky Miso Mushrooms on Avocado With Greens – Fabulous Vegan Feasting
Whether you are looking for a delicious breakfast, brunch, lunch or dinner, this recipe will hit the spot!
I am a huge lover of the Deliciously Ella app and am somewhat addicted to her version of avocado and mushrooms on toast. However, this week I didn’t want to faff around getting the blender out but I still wanted to the basic ingredients – mushrooms and avocado.
What Have I Got In The Cupboards
Honestly, this is how a lot of my cooking starts 😂.
What have I got? What do I need to use up? and then, What do I really fancy?
Something I always have in stock is Brown Rice Miso – it’s a staple of many DE’s dishes.
I’d got some of her No-Knead Walnut and Chia Bread in the freezer and I knew this meal had to last me till dinner time so it had to be substantial.
And here it is..
Ingredients
(just a reminder that i’m a “throw it in the pan and see what happens” kinda cook – so I made this dish again a couple of days later to try and get some measurements for you. But please, experiment according to your taste preferences)
- A splash of toasted sesame oil
- Sliced mushrooms (I used organic closed cup but honestly, anything would work). I sliced 6 mushrooms but could totally have eaten more 😂
- 1 good teaspoon brown rice miso paste
- 2 teaspoons of coconut aminos or soy sauce (the latter will be a little less sweet and more salty)
- 2 teaspoons of maple syrup (use a bit more if you want more sweetness)
- Sriracha to taste – I used about 2 teaspoons
- Juice of 1/2-1 lime – start with 1/2 and add the other 1/2 if you like
- 1/2-1 avocado (how hungry are you??? 🤔)
- Greens – I used a mix of rocket, spinach and watercress
- Optional extras – a drizzle of toasted sesame oil, pine nuts
Method
This really couldn’t be easier.
- Slice your mushrooms before adding them to the pan with the toasted sesame oil over a medium/high heat.
- Cook for a few minutes, stirring so they don’t burn, until they start to go a little brown.
- Add the miso paste and a dash of water to make a thick paste (add more water if you’d like more liquid – and you can add this at the end if you’re not sure)
- Then add the coconut aminos/soy sauce, maple syrup and sriracha and give everything a good stir. Cook for another minute or so until the sauce has thickened – you’ll probably want to turn the temperature down a little bit to stop it reducing down too far or burning.
- Whilst this is cooking, toast your bread, top with mashed avocado and lay it on top of your greens.
- Season with juice of 1/2 lime and taste to see if you want to add any more lime (or any of the other ingredients to make it sweeter or more spicy)
- Once you’re happy with the flavour, tip over your avocado on toast and garnish with a additional splash of toasted sesame oil and lime juice if you wish, and sprinkle with pine nuts.
This is one super taster, filling and nutritious meal. Give it a go and let me know what you think.
Don’t forget to share with your friends ❤️