Roasted Oyster Mushroom Miso Cashew Cream Sandwich
Ingredients
- 400g oyster mushrooms
- 1 tbsp sweet white miso paste
- 1 tbsp tamari
- 1 tbsp olive oil
Sauce
- 100g cashew nuts
- 1 tbsp sweet white miso paste
- Juice of one lemon
- 1 clove garlic
- 3 tbsp nutritional yeast
- Pinch of salt
- 40ml water (adjust as needed)
Serving
- Ciabatta bread
- Rocket or spinach
Preparation
Preheat your oven to 220 degrees Celsius.
Soak the cashew nuts in boiling water for 10 minutes.
Tear the mushrooms into strips with your hands, massage them in the oil, tamari, and miso, then roast for 10-15 minutes. Remove, mix them around, and roast for another 10-15 minutes until crispy and reduced in size, but not burned.
Blend the sauce ingredients until a paste-like consistency is achieved, adding more water if necessary.
Spread the cashew miso cream on both sides of the ciabatta bread, pile the roasted mushrooms high, and add rocket or spinach to assemble the sandwich.
Tips
Pile the mushrooms high for a substantial sandwich. Go big!
