Bonnie Chung miso butter mushrooms with whipped tofu on toast recipe on Sunday Brunch

Bonnie Chung served up tasty miso butter mushrooms with whipped tofu on toast on Sunday Brunch.

The ingredients for the miso mushroom topping are: 1 large banana shallot, finely sliced lengthways, 35g organic White Miso, 35g soft, unsalted butter, A grind of black pepper, 200g of mushrooms( a mix of chestnut mushrooms and king oyster mushrooms, roughly slice your chestnut mushrooms and 1cm dice your king oyster mushrooms), 2 tablespoons of olive oil for cooking and 1 tbsp of finely chopped chives.

For the Whipped Tofu Topping: 150g silken tofu, drained, ½ tbsp of fresh lemon juice, A grind of black pepper and 1 teaspoon of flaked maldon salt.

To serve: 2 large Burford Brown eggs, soft-boiled, 2 tbsp of chopped fresh chives and 2 large long slices of sourdough toast.




See recipes by Bonnie in her book titled: Tofu Tasty: Imaginative tofu recipes for every day available from Amazon now.

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