Part 3/9:
Next, thinly sliced mushrooms are sautéed until they release their juices, followed by fragrant garlic, which cooks down to intensify the mushroom flavor. The cook then adds thinly sliced kale, sautéing it until wilted, and enriches this mixture with a miso glaze made from miso paste diluted in boiling water—adding a savory umami depth to the greens.
Assembling the Toast
For the bread, seasoned pita or tortillas are brushed with a mix of olive oil, dried chives, parsley, cumin, and salt, then toasted on the skillet until crispy and aromatic. The toast is generously spread with the avocado hummus, topped with colorful bell pepper slices, mushroom kale mixture, a squeeze of lemon, and roasted sunflower seeds for crunch.