FOOD

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MISO-GARLIC MUSHROOMS ON TOAST

Serves 4 Prep time 10 minutes Cooking time 15 minutes

INGREDIENTS

• 4 tbsp neutral oil

• 400g/14oz chestnut, mixed or wild mushrooms, trimmed and roughly chopped

• 3 tbsp butter

• 2 cloves of garlic, crushed

• 1 tbsp white miso paste

• 3 tbsp single or double cream

• Pinch of chilli flakes (optional)

• 4 eggs

• 4 thick slices of bread (sourdough is great for this), toasted and buttered

• 2 tbsp finely chopped chives

• Freshly ground black pepper

1. Pour 2 tbsp of the oil into a wide frying pan set over a medium-high heat. When hot, add the mushrooms and sauté until they begin to turn golden (if your pan is small, you will need to do this in batches, or they will boil in their own juices rather than caramelising). When almost ready, add the butter and garlic to the pan and sauté for a further minute. Add the miso paste and a splash of water and cook, stirring often to dissolve the miso. Add the cream, the chilli flakes, if using, and some black pepper, then gently simmer until everything is saucy but not wet. Transfer the mushrooms to a bowl and keep warm.