Miso mushroom toast

I’ve been pretty successful in my denial about the fact that we’ve come to the end of the summer, but as I walked over the farmers market today (yes that’s how far in advance I plan, thank you) the abundance of mushrooms was hard to ignore. I know there are a lot of people that get excited about the fall season, I’m absolutely not one of them. The Netherlands, a country that enjoys fall weather for about 11.5 months a year, might have been a poor place to choose to live, ngl. Given that we can’t escape the seasons, apparently, this is a pretty banging way to cook up some seasonal produce!

Ingredients #

For 2:

• 2 slices of sourdough bread
• 500gr chanterelle washed/brushed clean (or other mushrooms you enjoy, any of them will work really)
• 50gr butter
• 2 garlic cloves
• 1 tablespoon miso paste (I used white miso)
• 2 teaspoons soy sauce
• Olive oil
• 2 egg yolks
• Black pepper

Method #

1. In a large skillet, heat up some olive oil, and fry your bread until golden brown and crispy.
   In the meantime chop the chanterelle mushrooms roughly in small bits.

2. Heat up the butter in a non-stick skillet over medium heat and fry the chanterelle until they’re starting to develop some color.

3. While the mushrooms and toast are frying, grate the garlic cloves in a small bowl and mix it together with the miso paste, soy sauce, black pepper and some olive oil to make it runnier.

4. When the chanterelle have cooked off most of their moisture and are starting to get some color, add the miso mix to the skillet. Fry everything together until deeply golden brown.

5. Time to eat! Layer a generous heap of chanterelle on each toast. Make a small well in the middle of the bread and gently add one egg yolk onto each toast. Finish with some additional black pepper.

An umami bomb if ever there was one!