creamy miso mushrooms on toast

This is exactly the kind of breakfast you want on a slow bank holiday morning or laid-back weekend brunch — something indulgent, comforting and just a little bit special. We love making it before heading out for a long walk, as it’s hearty enough to keep you full and happy well into the afternoon.

If you’re cooking for someone who isn’t convinced by mushrooms (there are a few of them about), simply swap them for cannellini or butter beans and follow the same method — it works beautifully. Serve with a golden fried egg on top for extra richness, or keep it simple and enjoy it just as it is.

Serves 2 & takes 10 minutes to cook

Ingredients

• 100g crème fraîche

• Juice of 1 lemon

• 2 heaped teaspoons of brown rice miso paste

• Dash of almond milk (or any other milk you have), plus more if needed

• 4 portobello mushrooms, sliced

• 2 garlic cloves, peeled and chopped

• 4 slices of bread

• Handful of spinach

• 2 spring onions, sliced (optional)

• Olive oil

• Salt and pepper

Method

1. Make the sauce by placing the crème fraîche, lemon juice and miso paste in a small bowl and mixing together until smooth.

2. Place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the sliced mushrooms, chopped garlic and a pinch of salt. Mix well and cook for 10 minutes until the mushrooms turn soft.

3. Once soft, stir through the crème fraîche sauce and spinach. Cook for a few minutes, adding a dash of almond milk if the sauce ever becomes too thick, and cook until the spinach wilts.

4. While everything cooks, toast the bread.

5. Once the bread is toasted, pile high with the mushrooms and top with a crack of pepper and sliced spring onions (if using).