Miso Mushroom Toast with Tahini Yogurt

Tahini Yogurt

• 6 oz silken tofu, cut into pieces
• 6 oz plain yogurt
• 1 ½ oz tahini
• 1 tsp honey
• 1 tsp vinegar
• ½ tsp salt
• ¼ tsp garlic powder
• ⅛ tsp ground black pepper

Miso Mushrooms

• 1 oz water
• 14 oz fresh shiitake mushrooms, thinly sliced
• 1 oz salted butter
• 2 tsp mirin
  of 2 tsp dry sherry
• 1 tsp soy sauce
• 1 tsp kecap manis (see Tip)
• 1 tbsp red miso (or akamiso)
• 1 pinch ground white pepper, to season
• 4 slices sourdough bread