Miso Glazed Mushroom Toasts

Current obession - maitake mushrooms. Specifically roasting them in sweet + savory glaze that’s all sorts of umami, and loading them onto sourdough to make these Miso Glazed Mushroom Toasts. It is the BEST bruschetta remix I’ve tried this year, and very satisfying toast. Is there cheese? Of course! A really sharp triple cream cheese that’s buttery + rich gets melted on the toasts, and the mushrooms are loaded right on top. Great with a little side salad + the perfect little bite to jazz up a cheeseboard.

I love mushrooms. Especially when they’re sautéed with butter to get brown and crispy. These mushrooms take on that same crispy flavor even just being roasted with a little EVOO and a glaze. And the glaze is all flavor. A salty + sticky sweet mixture or miso, agave, and coconut aminos. It’s so good you won’t want one bit of it to get left behind. The glaze gets trapped in all the intricate grooves of these mushrooms + is so flavorful. Makes for the perfect bite. And as weird as a soy + miso glaze shroom paired with a cheesy toast - it is so damn good!

Must try. Must make to impress friends. And tastes real good with a crisp beer!

 
 

For the mushroom toasts

  • 1 lb maitake mushrooms, washed and cut into chunks

  • EVOO

  • salt + pepper

  • 1 tbsp miso

  • 2 tsp coconut aminos (or soy)

  • 2 tsp agave

  • a triple cream cheese, like St. Andre

  • slices of a good sourdough loaf

  • fresh parsley, minced

  • hot chili oil

Preheat the oven to 375. Line a baking sheet with parchment + spray with a cooking spray. Lay the mushroom on the baking sheet, drizzle with 1-2 tbsp EVOO, and sprinkle with a pinch of salt and pepper. Roast for 10-12 minutes, flip the mushooms, and continue to roast another 10 minutes.

As the mushroom roast, make the glaze. Whisk together the misco, coconut aminos, agave, and a tsp of EVOO. After the 2nd roasting period, add the glaze to the mushroom pan and toss. Also place the sourdough toasts on a separate baking pan. Roast the mushroom and toast for another 5 to 7 minutes, turning on the convection feature of your oven if that’s an option. Remove the mushrooms + toast. The mushroom should be browned and a little crispy around the edge. Top the bread with thin slices of the cheese and return to the oven for 1-2 minutes - just so the cheese melts.

Top the cheesy toasts with a few of the mushroom pieces + a sprinkle of the parsley. If you want to spice it up, top with some chili oil. Then dig in!

Lesley ZehnerComment