Mushroom Miso Toast with Fried Capers
One of my most favorite travel memories is mushroom hunting with friends Quynh and Uffe in northern Denmark. After a wonderful morning running around the fairyland forest we returned home and Uffe promptly set about to make the most wonderful lunch of sauteed mushrooms with a bit of cream over toasted bread.
Although much of what we collected was edible, he sifted through our baskets looking for the prized Karl Johan mushrooms. Named so after Swedish King Karl Johan XIV, who was an enthusiast of this variety. Depending on where you are in the world you may not have access to Karl Johans and that won’t matter. I’ve intentionally left it open to your preferences and mushroom availability. Shiitakes from the store or foraged chanterelles all work well here.
I’ve gussied up this toast a bit with the inclusion of miso, which intensifies and increases the savory flavor. You can skip the capers but I wouldn’t. Their pointed sourness cuts through the denseness of the mushrooms. If you don’t have time to fry them, adding them straight from the brine will do.
INGREDIENTS
4 Tbsp olive oil, divided
1 Tbsp brined capers, drained & dried very well
1 medium shallot, thinly sliced
8 oz (225g) mixed mushrooms, chopped & sliced
1 Tbsp red miso
4 small or 2 large slices of bread
Black pepper
DIRECTIONS
In a small saute pan heat 2 Tbsp of olive oil over medium low heat.
Add the capers and saute until they are darkened slightly, about 2 minutes. Remove with a slotted spoon onto a paper towel lined plate. Set aside.
In a large saute pan heat the remaining 2 Tbsp olive oil. When warm add shallot any oil leftover from the capers and a pinch of salt. Sweat for about 6 minutes, until the shallots become translucent.
Add mushrooms to the pan along with another pinch of salt. You may need to do this in stages as certain mushrooms have a high water content and will release too much moisture at once. Saute for about 10 minutes until the mushrooms have become flexible and the majority of their juices have evaporated. Add in miso and stir to incorporate. Taste and adjust seasonings.
Toast the bread slices to your liking. Set on a flat plate and evenly divide the mushrooms. Top with capers and black pepper. Serve immediately.
Serves 2-4
