2 large field or Portobello mushrooms, sliced
200g Swiss brown or button mushrooms, some sliced and some whole
60mL olive oil
50g hazelnuts, roasted, peeled and chopped
1 tsp white miso
250mL chicken (unsalted) or vegetable stock
1 Tbs chopped chives
1 large avocado
1 Tbs Kewpie mayonnaise
40mL lemon juice
5g salt and pepper for avocado
40mL cream or coconut cream
4 slices sourdough bread
Put avocado into a bowl and mash with a fork. Add the mayonnaise and lemon juice. Mix well and set aside to serve with mushrooms.
Mushrooms need a fierce heat, so heat the fry pan till very hot. Add some of the oil and sliced field mushrooms. Toss until soft.
Tip onto a plate. Add more oil and the other mushrooms and saute on high in batches until golden. Add all the mushrooms back into the pan.
Mix the miso and stock together and add to pan. It will sizzle and steam the mushrooms cooked. Add the cream, but don’t reduce too much as it will be salty.
Stir well and season with pepper. Toss in chives and serve on toasted sourdough, sprinkled with hazelnuts.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories