A Flavour Adventure: Toasted Sourdough with Baharat Spiced Mushrooms, Miso Cashew Cream, and Chermoula Dressed Seasonal Greens

inmykitchenwithyou
May 7
4 min read

Recently, I enjoyed a stunning Middle Eastern-inspired lunch at a local restaurant that was just the perfect flavour explosion ... Toasted Sourdough Bread topped with Baharat Spiced Mushrooms, Miso Cashew Cream, and Chermoula Dressed Seasonal Greens, finished with perfectly poached eggs. It was just one of those meals that you knew you couldn't wait to try to recreate at home

Open-faced sandwich with poached eggs, kale, and mushrooms on bread. Egg yolks are runny. Earthy colors create a warm, appetizing mood.

Granted that there are a few elements to this creating this Toasted Sourdough with Baharat Spiced Mushrooms, Miso Cashew Cream, and Chermoula Dressed Seasonal Greens dish, but each one is simple and quick to rustle up and they are so worth it!

Toasted Sourdough with Baharat Spiced Mushrooms, Miso Cashew Cream, and Chermoula Dressed Seasonal Greens - The Recipe

Recipes follow below ...

Miso Cashew Cream: A Creamy Dream

Adding a luscious, dairy-free Miso Cashew Cream takes this dish to the next level. This creamy topping gives a savoury, tangy richness that pairs perfectly with the spiced mushrooms.

A bowl of whipped mixture in a light blue dish, with a jar of white miso paste on a wooden surface in the background.

Ingredients

2 cup whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Pinch of salt

Squeeze of lemon

2-3 heaped teaspoons of white miso paste (to taste).

Method

Put the cashews in a bowl and add hot water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place them in a blender, with a pinch of salt and a squeeze of lemon, with just enough fresh cold water to slightly cover them. Blend on high for several minutes until very smooth. Strain the cashew cream through a fine-mesh sieve and tip into a small bowl. Stir through 2-3 heaped teaspoons of white miso paste and set to one side.

The Art of Sourdough Toast

Sourdough bread serves as the ideal canvas for this dish. Its tangy flavour and chewy texture are second to none. For best results, source a high-quality sourdough loaf from a local bakery, or feel free to take a crack at baking your own.

To start, slice the sourdough into pieces about one inch thick. Toast the slices either in a toaster or a hot skillet with a drizzle of olive oil until they reach a golden brown colour. You'll appreciate the inviting aroma filling your kitchen, and the crunch of the toasted bread will beautifully contrast with the creamy toppings ahead.

Baharat Spiced Mushrooms: A Flavour Explosion

Baharat, a traditional Middle Eastern spice blend, adds rich, aromatic flavours to the mushrooms. The blend often includes spices such as black pepper, coriander, cumin, and cinnamon.

A mix of mushrooms will really add to the depth of flavour of this dish cremini and shiitake are great choices. Coated in garlicky olive oil and the Baharat spice, these mushrooms not only pack in flavour but also give a delightful umami punch that enhances the sourdough.

Open sandwich with sautéed mushrooms and kale on rustic bread on a white plate. Warm, inviting kitchen setting with wood accents.

Ingredients:

500g Mixed Mushroom, torn or sliced depending on your choice of mushrooms

2 tsp of Baharat Spice

Squeeze of lemon juice

Splash of olive oil

Couple of pinches of salt to taste

Method:

Heat oil in a frying pan, add mushrooms and season with one pinch of salt, as the mushroom start to soften sir in Baharat spice. Once the mushrooms are cooked add a squeeze of lemon and taste for seasoning, you may want to add another pinch of salt and more of the Baharat spice to taste.

Chermoula Dressed Seasonal Greens: The Fresh Factor

No dish is complete without some fresh greens. Chermoula, a lively sauce from North African cuisine, adds zing to this meal.

Chopped kale sits on a white plate on a wooden table. The greens are dark and leafy, suggesting a fresh, natural dish in warm lighting.

Ingredients

1 Bag of chopped, fresh kale

Pinch of Salt

Jar of chermoula sauce

Method:

Add kale to a pan of boiling, salted water and cook until the kale takes on a brighter green colour and starting to wilt, probably about 5 mins. Drain, return to pan and stir through Chermoula sauce whilst the kale is still hot.

Perfectly Poached Eggs: Topping it Off

A brunch-inspired dish renowned for its rich runny yolks demands the addition of perfectly poached eggs. The gooey yolk enhances satisfaction with every bite.

To poach an egg, bring a pot of water to a gentle simmer and add a splash of vinegar (this helps the egg whites hold together). Crack an egg into a small bowl and gently slide it into the water. Allow it to cook for about 3 minutes, until the whites are set but the yolk remains runny. Carefully lift the egg out with a slotted spoon and place it on your beautifully layered open-faced sandwich.

Two poached eggs with paprika atop sautéed mushrooms and greens on toast, served on a white plate, set on a wooden table.

Method

I like to serve 2 eggs per serving.

Bring a large, shallow, salted pan of water to a good simmer, with a splash of cider or white wine vinegar added. No need to swirl water before adding eggs.

I like to break an egg in to a cup or small bowl, before lowering it carefully into the the simmering water. I tend to poach two eggs at a time, for ease of control.

As the eggs cook, you will notice they start to go white and float up a little, which is usually a good sign that they are ready. Take a slotted spoon and carefully try to scoop and egg out, it should come away easily, if it seems a little fragile as you lift it out, it may need a couple of seconds more before you lift and drain the egg

Putting It All Together

Now that all the components are ready, it’s time for assembly! Begin with your golden-brown sourdough toast. On top, add a thick layer of the miso cashew cream, the dressed greens and mushrooms on top, and finally crown your creation with the poached eggs.