Umami mushrooms, sharp greens, and creamy avocado provide the first of two toast-topping options for your brunch buffet.
Skip the bread and serve as a warm veggie side dish on its own. Or make it the main event topped with poached eggs.
1/4 cup (60 mL) water, plus more as needed
1 Tbsp (15 mL) coconut oil
1 Tbsp (15 mL) miso
1 Tbsp (15 mL) rice vinegar
2 cups (500 mL) quartered crimini or stemmed shiitake mushrooms
1/2 lb (225 g) tender greens of choice (spinach, baby kale, etc.)
4 slices whole grain sourdough or gluten-free bread
1 garlic clove, halved crosswise
1 Tbsp (15 mL) extra-virgin olive oil
1 large avocado, pitted and thinly sliced
Flaky sea salt, to taste (optional)
Crushed red pepper flakes or ground black pepper, to taste (optional)
In large cast iron skillet over medium heat, whisk water, coconut oil, miso, and vinegar until melted and thickened. Add mushrooms and sauté for 6 to 8 minutes, until golden brown and tender. Transfer to plate. Leave pan on heat and cook greens until wilted, adding an additional splash of water to the pan if needed, about 2 minutes. Add mushrooms back to pan, and mix until heated through, about 30 seconds to 1 minute.
Toast bread, rub slices with cut side of halved garlic clove, and drizzle with olive oil. Top toast with miso-mushroom mixture and sliced avocado. Sprinkle with salt, pepper, or chili flakes, if you wish. Serve immediately.