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Sautéed Miso Mushrooms, Greens, and Avocado Tartines

Serves 4.


    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.


    Sautéed Miso Mushrooms, Greens, and Avocado Tartines


    • 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)


    Per serving:

    • calories314
    • protein10g
    • fat17g
      • saturated fat5g
      • trans fat0g
    • carbohydrates36g
      • sugars4g
      • fibre10g
    • sodium414mg



    In large cast iron skillet over medium heat, whisk water, coconut oil, miso, and vinegar until melted and thickened. Add mushrooms and sauteu0301 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.


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    This recipe is part of the Mother’s Day Brunch Buffet collection.



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    Going Pro

    Going Pro

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