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.
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
For the Walnut-Almond Crumb
To finish
Instructions:
Preheat the oven190Β°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.
Enjoy!
Goldi
976 MItchell Rd Kialla, Victoria 3631
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