MISO MUSHROOM AVOCADO TOAST
Level up your boring avocado toast with our Miso Mushroom Avocado Toast. Topped with furikake, it's the umami-packed toast with the most!
Ingredients
Ingredients:
- 3 tablespoon cold unsalted vegan butter
- 1 ½ tablespoon white miso paste
- 8 oz mushrooms sliced (we used baby Bellas, but you can use any variety you prefer)
- 1 clove of garlic
- 4 pieces of bread
- 1 large or 2 small avocados sliced
- 2 tablespoon vegan-friendly furikake
Instructions
- Make the miso butter: Combine cold vegan butter with the miso paste in a small bowl. Mash the mixture together with a fork until silky and uniform. Set aside.
- Cook the mushrooms: Heat a pan over medium heat. Add the miso butter. When the butter melts, add the mushrooms and cook, stirring frequently, until the mushrooms are nicely browned and caramelized (around 5 minutes).
- Toast the bread: Toast the bread to your desired level of doneness. We prefer toasting the bread longer than we normally would, so that it is sturdy enough to hold up to the avocado and mushrooms. Then rub a garlic clove vigorously over the surface of each slice. The rough surface of the bread will shred the garlic like a grater.
- Assemble the toast: Layer the sliced avocado over each slice of toast. Then layer the miso mushrooms over the avocado, and sprinkle furikake over the top of the toasts. Enjoy!
Notes
- Use cold butter: You want your compound butter with miso to be silky and evenly combined. To achieve this, bring your vegan butter up to cold. This will make it easier to cream it together with the miso paste. DO NOT microwave the butter. Microwaved butter will not bind with miso paste, and you’ll wind up with yucky, unappetizing clumps of miso paste.
- Whisk or fork it up: Use a whisk or fork to cream together your miso paste with cold butter.
- Save the avocado for last: Slice up your avocado just before you assemble your toasts. This will minimize browning (i.e. oxidation).
Tried this recipe?Let us know how it was!