Miso Roasted Field Mushrooms with Poached Eggs

Cook time 30 minutes
Servings 4


80g unsalted butter, softened

2 tbsp miso paste

1 tbsp kecap manis or soy sauce

1-2 garlic cloves, crushed

6 large portobello field mushrooms

30ml white vinegar

4 fresh eggs

Sesame oil to brush

4 large slices sourdough, toasted

Mixed black and white sesame seeds, toasted, to serve

2 spring onions, julienned to serve

Miso Roasted Field Mushrooms with Poached Eggs


Preheat oven to 180°C.

For the miso butter, combine the miso, kecap manis, dash of sesame oil, garlic then spread over the mushrooms. Place the mushrooms on a baking tray lined with baking paper then roast for 20 minutes or until tender and miso butter has caramelised.

In a large saucepan bring water and vinegar to the boil, then turn down to a simmer. Gently crack eggs in a glass or bowl, one at a time and slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

Brush the toast slices with a little sesame oil then top with the mushrooms and a poached egg. Scatter with sesame seeds and spring onions and serve.