Recipe of the week: miso mushroom ‘toasts’ by Bake Off’s Crystelle Pereira
This Veganuary-inspired recipe uses shop-bought sweet potato hash browns

Great British Bake Off star Crystelle Pereira has teamed up with plant-based food brand Strong Roots to provide some Veganuary-inspired recipes.
This recipe uses Strong Roots sweet potato hash browns, which are available at Sainsbury’s (£3.30) and Ocado (£3.30), although any supermarket-bought hash browns will work well.
Serves three people
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Ingredients
- 6 x Strong Roots sweet potato hash browns
- 150g shiitake mushrooms
- 1 tbsp miso paste
- 1 tbsp hoisin sauce
- 2 cloves of garlic, minced
- salt and pepper
- 1 tbsp maple syrup
- 1 spring onion, finely diced with white and green parts separated
- 2 tsp sesame seeds
- 2 tsp sesame oil
- chilli flakes
- olive oil for frying
Method
- Preheat the oven to 180C and once warm, add the sweet potato hash browns to a tray and bake for 15-17 minutes, until crispy and golden.
- For the miso mushrooms, add some olive oil to a large pan on a low heat, then add the white parts of the spring onions and cook for about five minutes until softened.
- Then, add the mushrooms and cook for about one minute, before adding the garlic, salt and pepper and cook for another two minutes.
- Whilst the mushrooms are cooking, in a small bowl, combine the hoisin, miso, maple and sesame oil and mix until smooth. Pour this sauce all over the mushrooms and cook for another two minutes until thickened and glossy.
- Once the hash browns are ready, load each one with a generous amount of mushrooms, then garnish with the green parts of the spring onion, sesame seeds and chilli flakes, and enjoy.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Nashville dining: Far more than barbecue and hot chicken
Feature A modern approach to fine-dining, a daily-changing menu, and more
-
Music Reviews: Coco Jones and Viagra Boys
Feature "Why Not More?" and "Viagr Aboys"
-
Visa wants to let AI make credit card purchases for you
The Explainer The program will allow you to set a budget and let AI learn from your shopping preferences
-
Taz Sarhane's mallard with pine nut sauce and boulangère potatoes
The Week Recommends Bold duck, crispy potatoes and silky pine-nut sauce come together in this earthy yet refined dish
-
Cambodian pork and rice recipe
The Week Recommends This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too
-
One great cookbook: 'I Dream of Dinner (so you don't have to)'
the week recommends The endless ease and versatility of a painless dinner
-
Creamy kale slaw with hazelnuts recipe
The Week Recommends This slaw with a 'cracking texture' makes the perfect side that will elevate any meal
-
Trinidadian doubles recipe
The Week Recommends 'Dangerously addictive', this traditional Caribbean street food is the height of finger-licking goodness
-
One-pan black chickpeas with baharat and orange recipe
The Week Recommends This one-pan dish offers bold flavours, low effort and minimum clean up
-
Sat Bains' lamb chops with harissa recipe
The Week Recommends Tender lamb is paired with a fiery harissa sauce and complemented by lemon and mint
-
Adjapsandali: Georgian-style ratatouille recipe
The Week Recommends Twist on the authentic recipe offers bursts of garlic and spices