happy valentine’s day everyone!!
Other than getting my sweat on, making delicious and (often) nutritious food is one of my fave ways to take care of myself. That’s where this recipe comes in; mushrooms pan-fried in a rich, miso sauce with lotsa flavour. It contrasts perfectly with the fresh and creamy smashed avo which is why I’ve been addicted recently. How does that sound for some self-love? Unless you’re a mushroom-hater, in which case this recipe clearly isn’t for you.
So… what is miso?
Some of you might not have come across it before, so I’ll just briefly explain. It’s kind of like soy sauce but in a paste form, and adds such a deep flavour to dishes which is why I love it. You can buy it at most supermarkets nowadays, so it’s not one of those exotic ingredients. However if you really can’t find it, try replacing it with some soy sauce and seeing whether that works.
mixing it up
So obviously this recipe is for mushrooms with avocado on toast, but that doesn’t mean you have to do just that. I’ve tried using sweet potato and black bean mash instead of the avo and it worked wonders. Even better, though, was when I stirred some pumpkin purée into the mushroom mix while it was simmering… Trust me on this one!
A super-speedy and simple meal that you can have at any time of the day and is extremely versatile to suit your tastes and needs. Give it a go and let me know what you think!
- 3-4 medium sized chestnut mushrooms, washed
- 4 cherry tomatoes, washed
- 1/4 red onion, peeled
- 1 clove of garlic, peeled and crushed
- 1/2 tsp miso paste
- Glug olive oil
- 50ml or so water
- Pinch salt
- Generous amount of black pepper
- 1/2 medium sized avocado
- Squeeze fresh lemon juice
- Sea salt, chilli flakes and black pepper (to taste)
- 2 slices bread of choice
Start by thinly slicing the mushrooms, cutting the cherry tomatoes into quarters and finely dicing the red onion.
Next, place a pan on a medium heat and pour in a glug of olive oil, swirling it around to distribute evenly. When the pan is hot, add the mushrooms, crushed garlic, red onion and cherry tomatoes and allow to cook for about 3 minutes, until starting to soften.
Then pour in about 50ml water along with the miso paste, reduce the heat slightly and leave to simmer for about 5 minutes. Season with salt and pepper.
While the mushrooms are cooking down, toast your two slices of bread. Chop the avocado half into rough chunks, then mash with a fork onto the two slices of toast. Squeeze over some lemon and sprinkle on some salt, pepper and chilli flakes (optional).
Finally, when the mushroom mixture is nicely browned and soft and the sauce has reduced, pile it onto your avo toast and enjoy. I like serving mine with some tahini, nutritional yeast and hummus (because hummus is life).
That’s it from me today! Make sure to check out the leg workout video that I uploaded to my Instagram page this morning in case you want to try it out next time you hit the gym.