Miso mushroom bruschetta
555kcal
Ingredients
30 ml Drizzle extra virgin olive oil
2 garlic clove
200 g mushrooms
30 g white miso paste
14 g Fresh parsley
2 slice white bread
60 g rocket
6 cherry tomatoes
2 tsp toasted black sesame seeds
Method
- Heat the oil in a pan, add the garlic and mushrooms and cook over a medium-high heat for about 5-6 min, until browned. Add the miso, tamari, and water and stir through, cook about 1-2 minutes until slightly reduced and the mushrooms are coated with the sauce mixture. Chop the parsley, and toss it through the other ingredients in the pan.
- To serve, top the toast with rocket, add the mushrooms, tomatoes and sprinkle over the sesame seeds.