As we finish up the 2023 harvest, we celebrated with some mushroom foraging and an epic cook up. We found these field mushroom beauties growing inbetween the olive rows.

We promptly cooked them up into an umami feast. The glutamate in the mushrooms is the epitome of earthy umami notes, while the addition of smooth buttery olive oil adds richness and a silky texture.

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This is a favourite when you need a umami kick to get out of bed on the weekend. It's a super savoury stack of miso mushrooms, topped with goats cheese and an almond and walnut crumb.

Ingredients
For the Miso Mushrooms

400g of mixed mushrooms, cleaned and sliced
3 tbsp Smooth e.v.o.o.
2 tbsp white or light miso paste
1 tbsp soy sauce
2 cloves of garlic, minced
Freshly ground black pepper

For the Walnut-Almond Crumb

1/2 cup walnuts
1/2 cup almonds
1 tbsp Smooth e.v.o.o.
Salt and pepper, to taste

To finish

4 slices of bread (sourdough or your preferred choice)
Goat's cheese, crumbled
Fresh parsley or microgreens, for garnish
Smooth e.v.o.o.

Instructions:

Preheat the oven190°C. Place the sliced mushrooms on a baking sheet and drizzle them with 2 tablespoons of Smooth e.v.o.o. Toss to coat the mushrooms evenly. Roast in the oven for about 15-20 minutes until they are tender and slightly golden brown.
In a small bowl, mix together the miso paste, soy sauce, one tablespoon of Smooth e.v.o.o, minced garlic, and black pepper you can add a little cream as an optional extra. Remove the roasted mushrooms from the oven and toss them in the miso mixture, ensuring that they are well coated. Set aside.
For the walnut-almond crumb, place the walnuts and almonds in a food processor and pulse until finely chopped. Heat the olive oil in a skillet over medium heat, then add the nut mixture. Toast the nuts, stirring frequently, until they turn golden and fragrant. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste. Set aside.
Toast the bread
To assemble, spread a generous amount of the miso-coated mushrooms on each slice of toast. Sprinkle the crumbled goat's cheese over the mushrooms, and then top with the walnut-almond crumb and garnish.