Miso-braised mushrooms on toast recipe
 Take mushrooms on toast to the next level with sticky sweet-salty miso, sake and ginger. Lunch will never be the same. 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread2 large Portobello mushrooms, stalks removed2 large slices sourdough bread2 tbsp olive oil 1 tbsp white miso paste 2 garlic cloves, 1 finely chopped and 1 halved 1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons 30g/1oz vegan butter-style spread 2 large Portobello mushrooms, stalks removed 2 large slices sourdough bread 2 tbsp olive oil 1 tsp toasted sesame seeds1 tbsp fresh chives, chopped4 spring onions, chopped 1 tsp toasted sesame seeds 1 tbsp fresh chives, chopped 4 spring onions, chopped Method To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4.Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. To make the mushrooms, preheat the oven to 180C/160C Fan/Gas 4. Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Put the miso paste, minced garlic, soy, sake, ginger and vegan "butter" in a saucepan and bring to the boil. Put the mushrooms in a roasting tin and pour the miso mixture over the mushrooms. Cover with kitchen foil and bake for 30 minutes. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Remove the mushrooms from the oven. Reserve the liquid from the tray (it should be quite thick, if not, transfer to a small saucepan and simmer to reduce to a glaze). Set aside and keep warm. Reserve some of the ginger strips too. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Toast the slices of sourdough, then rub with the cut side of the halved garlic clove and drizzle with the olive oil. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately. Slice the mushrooms, spoon them onto the toast and drizzle over the glaze. Scatter over the sesame seeds, chives, spring onions and ginger strips and serve immediately.