Miso, mushrooms, pesto. Need I say more? These miso mushroom toasts are my go-to easy meal and it never fails to satisfy.
These miso mushroom toasts are my go-to 10-minute meal when I just want to shove something good into my mouth. Just saute mushrooms, add some fun ingredients for the umami flavor, and put it on some toasty sourdough with some pesto. Alternatively, use hummus or avocado (or nothing at all) in place of the pesto.
The Rundown
1. Saute mushrooms in olive oil.
2. Add miso, garlic powder, and an herb. Add a splash of vegetable broth at the end if you want!
3. Blend pesto ingredients. Usually pesto has basil, but I used parsley. It had a stronger earthy flavor!
Miso Mushroom Toasts with Parsley Pesto
Ingredients
- 2 slices of sourdough
- 7-8 mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp miso *sub tamari or nutritional yeast – anything for that umami goodness
- ⅛ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp fresh thyme or herb of choice
- 1 tbsp vegetable broth optional
Parsley Pesto
- 1 cup parsley
- 1.5 cups spinach
- ¼ cup toasted cashews sub another nut
- 1.5 tbsp nutritional yeast
- 1 garlic clove
- 3 tbsp olive oil
- ¼ tsp black pepper
- ¼ tsp paprika
- ¼ tsp sea salt
- light squeeze of lemon juice to taste
Instructions
- Blend ingredients for the pesto. It’s easiest if you start with just the parsley and spinach in a small processor and add the other ingredients as you go.
- Heat olive oil in a pan over medium heat. Add miso and mushrooms. Combine it well, breaking up the miso as you go.
- Add garlic powder, pepper, thyme, and anything else you want. When the mushrooms are almost cooked, add a splash of veggie broth, cook for another minute, and serve!
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