Slow roast miso mushrooms
These slow roast miso mushrooms are the perfect dish for a meat free meal! Rich flavours and textures, masses of vitamins and minerals from the mushrooms plus wonderful vegetable proteins and probiotics in miso paste, used for centuries in Japan to aid digestion.
Serves
4Preparation time
10 minsCooking time
35 minsIngredients
- 4 large field mushrooms, cut in thick slices
- 200g portobello/Swiss brown mushrooms, cut in half
- for the sauce
- 3 tablespoons Spiral Shiro miso paste
- 4 tablespoons Spiral Mirin
- 3 tablespoons Spiral low salt Tamari
- 2 medium garlic cloves, crushed
- 3 tablespoons sesame oil
- 250g Spiral Genmai udon noodles
- to serve
- 2 tablespoons sesame seeds, toasted
- spring onions, trimmed and cut in 2 cm lengths
Method
Preheat oven to 200°C.
In a medium bowl, whisk together all the sauce ingredients and 1 tablespoon of the sesame oil, until smooth.
Pack the mushrooms in a oven proof dish with a lid that fits (if you don’t have a lid use foil), pour the sauce over the mushrooms, place the lid on the dish and bake for about 30 minutes until the mushrooms are tender and the sauce is bubbling.
Cook the udon noodles following the pack instructions. Drain and toss with the remaining sesame oil. Divide the cooked noodles into four bowls and top with the mushrooms and sauce. Scatter with toasted sesame seeds and sliced spring onion. Serve piping hot with a leafy green salad.
