alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Chicken Toast with Savoury Miso-Mushroom Gravy

Serves 4

    Share

    Chicken Toast with Savoury Miso-Mushroom Gravy

    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.

    Advertisement

    Nutrition bonus

    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.

    Advertisement

    Chicken Toast with Savoury Miso-Mushroom Gravy

    Ingredients

    • 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

    Nutrition

    Per serving:

    • calories368
    • protein32g
    • fat14g
      • saturated fat5g
      • trans fat0g
    • carbohydrates30g
      • sugars5g
      • fibre5g
    • sodium231mg

    Directions

    01

    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.

    02

    In bowl, place miso, add 2 cups (500 mL) hot water, and stir well.

    03

    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.

    04

    To serve, place toast slices on each of 4 plates and top evenly with chicken mixture.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.