Auns Cooking Ka

You heard that right – Miso mushroom garlic bread. It takes everything you love about classic garlic bread – the crispy, buttery exterior and soft interior – and adds layers of deep umami flavour from miso paste and caramelized mushrooms. It’s the kind of appetiser that disappears in minutes and has everyone asking what makes it taste so incredible. If you are running out of things to bring to your next holiday dinner gathering, then i got you covered with this recipe.

Ingredients

1. Bread: i used a good ol’ crusty Ciabatta. I think any good crusty white loaf will be great for this recipe. I generally stay away from sourdough for these types of recipe as the crust is a bit too chewy and dense for me, but if that speaks to you then please go for it!
2. Miso garlic butter: it’s a classic garlic butter, consists of good quality butter, the roasted garlic, parsley, salt and pepper, and of course the star of the show – miso paste which you can find in most big supermarkets nowadays or at any Asian grocery store. White miso is milder and slightly sweet, while yellow miso has more depth. Avoid red miso as it can be too strong and salty. The miso adds complexity that regular garlic butter just can’t match, and it helps the bread develop an incredible golden-brown colour as it toasts.
3. Mushrooms: Thinly sliced mushrooms get sautéed until golden and caramelized, concentrating their earthy flavour and creating that perfect chewy-crispy texture. I use a mix of button mushrooms and oyster mushrooms, but you could also use shiitaki or cremini mushrooms. The key is cooking them over medium-high heat without crowding the pan – they need space to brown, not steam. Cook until all their moisture evaporates and they’re deeply golden.
4. Cheese: i used a combination of brie for that rich creaminess and parmesan for the sharpness and flavour.

Tips!

Room Temperature Butter: Make sure your butter is fully softened to room temperature before mixing with the miso. This ensures the miso incorporates evenly without clumps. Cold butter won’t mix smoothly and will tear your bread when you try to spread it.

Cook Mushrooms Properly: Don’t crowd your pan when cooking mushrooms – work in batches if needed. Mushrooms need space to release their moisture and brown. If they’re packed in, they’ll steam instead and turn out soggy and bland. Season them with a pinch of salt while cooking to draw out moisture faster.

Storage and Reheating Guide

• Miso Butter Storage: Store miso butter mixture in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Bring to room temperature before using.
• Cooked Mushrooms Storage: Refrigerate sautéed mushrooms in an airtight container for up to 5 days – perfect for quick garlic bread assembly
• Assembled Bread: Best eaten immediately, but you can store baked garlic bread in an airtight container at room temperature for up to 1 day
• Reheating: Reheat leftover garlic bread in a 375°F oven for 5-7 minutes until warmed through and crispy, or in an air fryer at 350°F for 3-4 minutes
• Freezing: Freeze assembled (unbaked) bread wrapped tightly in foil for up to 2 months. Bake directly from frozen, adding 5-7 minutes to baking time

Make Ahead Tips:

• Miso Butter Ahead: Make the miso butter mixture up to 2 weeks ahead and keep refrigerated. You can also roll it into a log in parchment paper for easy slicing.
• Mushroom Prep: Sauté mushrooms up to 3 days ahead and store refrigerated. Reheat briefly before topping bread, or use at room temperature.
• Slice Bread Early: Slice bread up to 4 hours ahead and leave uncovered at room temperature to dry out slightly – this actually improves texture
• Assemble and Freeze: Spread miso butter and top with mushrooms on bread slices, then freeze on a baking sheet. Once frozen, transfer to freezer bags. Bake straight from frozen when ready.
• Herb Prep: Chop fresh herbs up to 1 day ahead and store in a damp paper towel in the refrigerator for quick finishing touches

Ingredients

Makes 1 open loaf

1 loaf of crusty Italian bread (I used Ciabatta), halved
Brie cheese, sliced
Parmesan cheese, grated
Parsley, for garnish

Mushroom Mixture
200g white button mushrooms, sliced
200g oyster mushrooms
2 sprigs thyme
1/3 cup white wine
1/3 cup heavy cream

Miso Garlic Butter
3 cloves garlic, minced
4tbsp butter
1tbsp parlsey, minced
1tbsp miso paste

Method

1. Mushroom mixture: In a pan over high heat with a drizzle of oil, add in the mushrooms. Allow the mushrooms to brown while releasing its water and soften. Season with salt and pepper, then add in the thyme and white wine. Deglaze and allow the alcohol to evaporate. Add in the cream and continue to cook for 1-2 minutes until the sauce is thick. Set aside to cool
2. Miso Garlic Butter: in a bowl, combine all the ingredients for the miso garlic butter and set aside.
3. Assemble: spread the miso garlic butter onto your bread and layer on the brie cheese slices. Place it under the broiler for 5-10 minutes or until golden brown and the cheese is melted. Place the mushroom mixture on top, followed by the grated parmesan cheese and parsley. Slice and enjoy!

Miso Mushroom Garlic Bread

with Brie and Miso Garlic Butter

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Prep Time:10 mins

Cook Time:30 mins

Course: Appetizer, Bread

Keyword: Brie, Garlic Bread, Mushroom

Servings: 6

Ingredients

• 1 loaf of crusty Italian bread (I used Ciabatta), halved
• Brie cheese, sliced
• Parmesan cheese, grated
• Parsley, for garnish

Mushroom Mixture

• 200g white button mushrooms, sliced
• 200g oyster mushrooms
• 2 sprigs thyme
• 1/3 cup white wine
• 1/3 cup heavy cream

Miso Garlic Butter

• 3 cloves garlic, minced
• 4tbsp butter
• 1tbsp miso paste
• 1tbsp parlsey, minced
• Salt + Pepper

Instructions

• Mushroom mixture: In a pan over high heat with a drizzle of oil, add in the mushrooms. Allow the mushrooms to brown while releasing its water and soften. Season with salt and pepper, then add in the thyme and white wine. Deglaze and allow the alcohol to evaporate. Add in the cream and continue to cook for 1-2 minutes until the sauce is thick. Set aside to cool
• Miso Garlic Butter: in a bowl, combine all the ingredients for the miso garlic butter and set aside.
• Assemble: spread the miso garlic butter onto your bread and layer on the brie cheese slices. Place it under the broiler for 5-10 minutes or until golden brown and the cheese is melted. Place the mushroom mixture on top, followed by the grated parmesan cheese and parsley. Slice and enjoy!