- 300g woodland mushrooms - chopped
- 2tsp white miso
- 1tsp dijon mustard
- 2 cloves garlic - chopped
- Olive oil
- Salt
- Sourdough
- Parsley
1. In a frying pan add the chopped garlic, roughly chopped mushrooms and olive oil. Gently fry off until the mushrooms are soft.
2. Add the miso paste and mustard with a splash of water to dissolve. Reduce slightly and add a small pinch of salt.
3. Toast the bread then drizzle with olive oil. Add the mushrooms and garnish with roughly chopped parsley. Serve on an ANTA plate.