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Sautéed Miso Mushrooms, Greens, and Avocado Tartines

Serves 4.


    Sautéed Miso Mushrooms, Greens, and Avocado Tartines

    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.


    Like this recipe?

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



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