Miso Mushroom Toast with Tahini Parsley Drizzle

Just when you thought toasts were boring... Let me introduce you to these miso mushroom toasts. They take less than 30 minutes to put together and yet are packed with so much flavour, you would not believe it!

Miso Mushroom Toast with Tahini Parsley Drizzle

In the midst of all the work I had to do the past month, I barely had a second to even think of creating holiday recipes for my blog. Until I realized, we were only 19 days away from Christmas and I had no content shot for you guys!

This Monday, it was so so grey here in Montreal that I could not shoot the lifestyle shots I was planning to shoot for a client. At a lost as to what to do with my day, I thought why not take the opportunity to shoot a couple of recipes for my blog.

At first, I was not sure if any of the recipes I wanted to create would work out, but still noted down all the ingredients I used (just in case they turned out tasty!). Surprisingly, all of them did!! I was so incredibly happy & you know what that means right...

Now I get to share with you 3 unique holiday-inspired recipes that you can make to impress your guests during your holiday celebrations! 

Miso Mushroom Toast with Tahini Parsley Drizzle

The first one is of course these miso mushroom toasts with tahini parsley drizzle.

I got the idea to create this recipe by thinking back of my favourite holiday dish I created last year: this mushroom stuffing by the Happy Pear. It is made with delicious oyster mushrooms, has a lovely rich umami flavour profile and is truly one of the tastiest stuffings I have ever tried – you guys should really give this recipe a try this holiday season, I promise you will love it as much as I do.

Although this recipe was the starting point of my brainstorming, inspiring me to create a dish with mushrooms, I did not to incorporate traditional holiday herbs. Not that I have anything against them, but the internet is flooded with recipes seasoned with rosemary, sage and thyme so why not be different?

Miso Mushroom Toast with Tahini Parsley Drizzle

That is how I came up with this recipe. It requires less than 10 ingredients and can be made in a flash. Don’t be fooled by its simplicity though, these toasts have the potential to be a true show stopper at your holiday gatherings. You can serve them as appetizers, along with your meal or on your Christmas day brunch!

Let’s now skip to the recipe. As usual, if you guys make this recipe, I’d love to hear how you find it and if you’d share it on social medias by tagging me at @muriellebanackissa.

Miso Mushroom Toast with Tahini Parsley Drizzle

Prep time : 5 minutes
Cooking time : 25 minutes
Total time : 30 minutes
Yield : 10 toasts

INGREDIENTS

2 tsp olive oil
1 baguette, sliced
4 cups mushrooms, chopped *
4 garlic cloves, minced
2 tsp lightmiso paste
1 tbsp water

Tahini Parsley Drizzle
2 tbsp tahini
2 tsp rice vinegar
1/4 cup filtered water
2 tbsp chopped parsley, plus more for topping

STEPS

  1. Heat a cast iron pan. When hot, add 1 teaspoon of olive oil, spread evenly. Arrange as many slices of baguette as you can fit into the pan and let it crisp and brown to your liking. Flip and toast on the second side.

  2. Repeat with the remainder of the baguette slices. Set aside.

  3. Heat a large pan over medium heat. Once hot, add 1 teaspoon of olive oil, mushrooms and garlic. Sauté until the mushrooms are caramelized and brown on the edges, tossing from time to time. I sautéed them for about 10 minutes.

  4. In the meantime, add miso paste and water to a small bowl and whisk until the miso has dissolved.

  5. Once the mushrooms are cooked through and caramelized, take off the heat and pour miso mixture. Mix. Set aside.

  6. Prepare the tahini parsley drizzle by adding tahini, rice vinegar, water and parsley to a small bowl. Whisk until homogeneous.

  7. Assemble your toasts by arranging a generous amount of mushrooms on your toasted baguette slices, top with tahini parsley drizzle and more fresh parsley. Repeat.

  8. Serve warm or at room temperature.

NOTE:
*
I used a combination of oyster and Portobello mushrooms.

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Miso Mushroom Toast with Tahini Parsley Drizzle