Miso Butter Mushrooms on Sourdough Toast Served with whipped tofu and a poached egg Recipe
As featured on Channel 4’s Sunday Brunch
This easy brunch recipe is a future classic - I cooked this up on Channel 4’s Sunday Brunch, and here’s how you can whip it up yourself in less than 15 minutes at home. It was super fun to bring together my 2 favourite ingredients; miso for flavour, and tofu for protein. The whipped tofu is a great lighter alternative to ricotta, and a natural alternative to vegan cream. Miso and Mushrooms are happy umami friends - one emphasizing the depth of flavour in the other.
A batch of miso butter is a great topping to keep in the fridge, to top steamed vegetables or on jacket potatoes. I have used white miso in this recipe, but a red miso butter will be even deeper in flavour and would really recommend for those more familiar with miso.
Miso Butter Mushrooms on Sourdough Toast Served with whipped tofu and a poached egg
Ingredients
Instructions
- First, we make the whipped tofu. In a blender, pulse together the tofu, lemon juice, pepper and salt until a smooth consistency. If you are using a firm tofu, the tofu will be grainy, so a dash of milk will help to smoothen the texture. Scoop out and leave to rest.
- Next prepare the miso mushroom topping. Start by slicing the shallot lengthways, finely, and in a non-stick frying pan on medium heat, add one tablespoon of oil and gently fry the shallot until it begins to soften.
- Clean and chop your mushrooms and add another tbsp of oil to the pan, before adding all the mushrooms, turn the heat up slightly to seal the flavours of the mushrooms in the pan. Gently turn the mushrooms in the pan for a few minutes whilst the mushrooms start to tighten and intensify its flavours.
- In a mixing bowl, mix the butter, miso and black pepper together with a wooden spoon until smooth and completely combined. You can enjoy the miso butter on toast, on sweetcorn, steamed vegetables, as it is, so don't worry if you make too much.
- Turn the heat down on the mushrooms and add all the miso butter into the pan. The heat is important as too hot a pan will split the butter from the miso. Stir it around to coat the mushrooms and shallots well.
- Pop the toast on, and if you are having a soft boiled egg, get that ready, along with the chopped chives.
- Bring it all together. Toast on the base, then a layer of whipped tofu, miso mushrooms, then egg and chives on top.
- ENJOY!!!
Notes
These umami-rich miso mushrooms can be stirred into pasta or noodles too.
The whipped tofu is savoury and creamy without being heavy. A great natural vegan alternative to ricotta.
For my fifth feature of Channel 4's Sunday Brunch, I was delighted to be invited on for their Mother's Day special! It was so lovely to be back on the show - as always the hosts Simon and Tim welcomed me with open arms and what a jam-packed guest list! I am a huge fan of Lucy Beaumont as well as Edith Bowman so I was thrilled to be cooking for them!