Toast for dinner? Certainly, when it’s the base for a dish reminiscent of comforting chicken pot pie that comes with an umami-laced gravy of your dreams. Miso’s concentrated umami flavour (and versatility) means you just need a little bit to boost sauces, salad dressings, and soup broths. The gravy is also wonderful strewn over roasted potatoes.
Cremini mushrooms are a good source of selenium, an antioxidant linked to a lower risk for type 2 diabetes. Fermented miso contains beneficial strains of bacteria that may help bolster digestive health.
Paying it forward
Don’t compost those mushroom stems. Collect them up and freeze in an airtight container for future use when making homemade vegetable stock.
1 lb (450 g) boneless chicken thighs
2 Tbsp (30 mL) white miso
1 Tbsp (15 mL) unsalted butter
3 cups (750 mL) sliced cremini (brown) mushroom caps
1 medium carrot, peeled and chopped
1 cup (250 mL) frozen green peas
1 Tbsp (15 mL) finely chopped rosemary
1/4 tsp (1 mL) black pepper
3 Tbsp (45 mL) cornstarch
4 slices whole grain bread, toasted
Preheat oven to 400 F (200 C). On lightly greased baking sheet, place chicken and season with salt and pepper. Place in oven and heat for 25 minutes, or until chicken is cooked to an internal temperature of 165 F (75 C). When cool enough to handle, remove skin and discard. Slice chicken.
In bowl, place miso, add 2 cups (500 mL) hot water, and stir well.
In heavy-bottomed saucepan, heat butter. Place mushrooms and carrot in pan and heat until softened, about 4 minutes. Add miso broth, peas, rosemary, and black pepper to pan; bring to a very gentle simmer and heat for 3 minutes. Dissolve cornstarch in 1/4 cup (60 mL) water and stir into pan; continue to heat until sauce has thickened. Stir in cooked chicken.
To serve, place toast slices on each of 4 plates and top evenly with chicken mixture.