After a week of creating different sukiyaki recipes, I was left with portions of different Japanese mushrooms that I hadn’t used. So, I woke up one Sunday and thought - I'll make mushroom toast with all of the leftover mushrooms for breakfast. Back when we used to live in London, I remember all of the lovely breakfast places that had toasts with toppings of all kinds - so this one is in memory of our time there, but with a little Japanese twist. I used Shiitake, King Trumpets, Oyster Mushrooms and Forest Nameko mushrooms but any leftover mushrooms would work here. The mushrooms are savory and umami filled, the added miso give it a little sweetness, the shoyu gives it the salt it needs, the shichimi togarashi fills in that spice component and atop the crunchy bread you get the texture you need when you take your first bite.
Prep Time: 15 min
1 tbsp olive oil
1 tbsp butter
1 medium shallot - chopped
12 oz mushrooms - cleaned, trimmed and chopped (combination of any 3 japanese mushrooms)
1 tsp salt
1 tbsp yellow miso
1 tsp sesame oil
¼ tsp shichimi togarashi (you can substitute pepper)
1 tsp shoyu (soy sauce)
1 small french bread loaf
1 green onion - sliced thin
In a medium saute pan on high heat, add olive oil and butter until butter melts and starts to sizzle.
Add shallots and stir 1 minute or until just golden.
Add the mushrooms, sprinkle salt over and cook for approximately 8 minutes until mushrooms are browned.
Turn off the heat and stir in the miso until well incorporated
Stir in the sesame oil, shichimi togarashi, and shoyu.
Slice 6 pieces of bread ½“ thick on the diagonal and lightly brush the tops with olive oil.
Toast until golden brown.
Spoon the mushrooms on the toasts and sprinkle green onion on tops.