YIELD Serves 2

TIME 20 minutes

INGREDIENTS

• 1 tbsp extra-virgin olive oil

• 2 tsp white miso

• 1 tsp honey

• 1/2 tsp soy sauce

• More Extra-virgin olive oil, for sautéing

• 4 oz hen-of-the-woods (maitake) mushrooms

• Triple-cream cheese (we used brie)

• Bread for toasting

• Parlsey for topping

• flake salt and freshly ground pepper to taste

INSTRUCTIONS

• Whisk together sauce ingredients (miso, soy, honey, olive oil)

• Heat a large cast-iron pan over medium-high heat, and drizzle with oil.

• Add the mushrooms and sauté, undisturbed, for 3 to 5 minutes, until browned. Drizzle additional oil as needed. Turn the mushrooms, then sauté for another 3 to 5 minutes, occasionally flattening the mushrooms to help them become crispy at their edges.

• Toast the bread until golden.

• Slather toasts with the cheese.

• Stack the crispy mushrooms onto the cheese, then drizzle or paint with the miso sauce.

• Add ground pepper and scatter with parsley.