Miso Butter Mushroom Toast

1. Mash the softened butter and miso together with a fork until smooth. Set aside.
2. Heat the oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them for 3 minutes without touching them.
3. Toss and cook for another 3 minutes until deeply browned all over.
4. Turn the heat down, add the garlic and cook for 1 minute until fragrant.
5. Add the miso butter and soy sauce and toss until the butter melts into a glossy sauce that coats the mushrooms.
6. Toast the sourdough, pile the mushrooms on top with all the pan sauce, and finish with spring onion and black pepper.

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Notes:

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• Miso burns easily, which is why it goes in off the heat at the end
• Tear the mushrooms rather than slicing them — rough edges catch more colour
• A fried egg on top turns this from a snack into dinner