• 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.

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