2 Course Brunch | Miso Mushrooms & Avocado Sourdough
Serves 2 | with Pistachio & Red Berry Yoghurt Waffles
- Cereals containing gluten
- Sesame
- Soya
- Milk
- Nuts
- Egg
- Lupin
- Milk
- Nuts
- May contain traces of allergens
- Peanut
- Sesame
- Sulphites
Start the weekend right with this 2 Course Brunch, which is perfect for sharing with loved ones. Begin with a sourdough baguette layered with miso mushrooms, smashed avocado and sriracha sauce. Follow that with a decadent waffle stack, drizzled with red berry yoghurt and finished with a scattering of pistachios.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
35 grams
Red Berry Compote
25 grams
Salted Pistachios
(Contains: Nuts May contain traces of: Nuts, Peanut, Sesame, Sulphites)
3 unit(s)
Portobello Mushrooms
1 unit(s)
Lime
1 unit(s)
Avocado
30 grams
Miso Paste
(Contains: Soya)
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains: Soya, Cereals containing gluten, Egg May contain traces of: Milk, Nuts)
15 grams
Sriracha Sauce
Not included in your delivery
1 tsp
Sugar
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the baguette onto a baking tray.
b) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
c) Once baked, allow to cool for 5 mins, then slice in half lengthways and again widthways.
a) Meanwhile, combine in a small bowl the Greek style yoghurt and red berry compote. Set aside for now.
b) Remove the pistachios from their shells, then roughly chop.
c) Thinly slice the mushrooms.
d) Cut the lime into wedges.
a) Heat a drizzle of oil in a large frying pan on high heat. Add the mushroom to the pan and season with salt and pepper. Cook, stirring, until golden, 5-7 mins.
b) Stir through the miso paste and sugar (see pantry for amount), then cook for another 1 min.
c) Remove from the heat. Add a drizzle of oil if needed. Cover to keep warm until you're ready to serve.
a) While the mushrooms fry, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork.
b) Squeeze in lime juice from half the lime wedges. Taste and season with salt and pepper.
a) Warm the 4 waffles by popping them in the microwave for 30 secs. If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
b) Spread the berry yoghurt evenly over each warm waffle, then stack one waffle on top of another, creating 2 waffles stacks on 2 plates.
c) Sprinkle over the chopped pistachios.
a) Pop a toasted sourdough baguette half each on 2 plates. Spread with butter if you wish.
b) Share the smashed avocado evenly over each half, then top with the miso mushrooms.
c) Drizzle over the sriracha sauce (use less if you'd prefer things milder). Top with the baguette lids. Serve with the remaining lime wedges for squeezing over.
d) Serve up your miso mushroom sourdough next to your waffle stacks.
Enjoy!
