Sautéed Miso Butter Mushrooms with Toasted Ciabatta

Sometimes, the simplest dishes are the most delicious, and this Sautéed Miso Butter Mushrooms with Toasted Ciabatta is no exception. Bursting with rich, savoury flavours, this café-style dish is perfect for breakfast or brunch but just as satisfying for a light lunch or dinner. The umami-packed miso butter sauce takes the mushrooms to the next level, soaking beautifully into crisp, toasted ciabatta.

It’s a versatile dish that works any time of year and can be easily customised—add some grilled halloumi, crispy bacon, or even a handful of wilted spinach for extra goodness. And if you really want to elevate it, top it off with a perfectly poached egg. Whether you’re making a quick weekend brunch or a simple yet elegant meal, this dish is sure to impress.

Enjoy it with a strong coffee, a lazy morning, and plenty of bread to mop up all that delicious sauce!

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Sautéed Miso Butter Mushrooms with Toasted Ciabatta

Ingredients:

150g mixed mushrooms (such as button, cremini, shiitake, or oyster), roughly sliced

30g salted butter

2 cloves garlic, crushed

1 tsp fresh thyme leaves

2 tsp miso paste (white or red)

Freshly grated Parmesan, to serve

Flat-leaf parsley, finely chopped (optional)

2 slices ciabatta, toasted

2 poached eggs (optional, but highly recommended)

Instructions:

In a large frying pan, melt the butter over medium heat.

Add the crushed garlic and thyme leaves, stirring for about 30 seconds until fragrant.

Add the mushrooms and cook for 4–5 minutes, stirring occasionally, until they are golden and tender.

Reduce the heat to low and stir in the miso paste, letting it melt into the butter.

If needed, add a splash of water to loosen the sauce and coat the mushrooms evenly.

Toast the ciabatta slices lightly in a dry pan or under a grill until they are golden and crisp. Aim to finish this process around the same time your eggs complete poaching (if you are including eggs).

Spoon the mushrooms over the toasted ciabatta.

Sprinkle with freshly grated Parmesan and chopped parsley, if using.

Add a poached egg on top for added richness. Remember to sprinkle with Avohaven Salts.