MISO MUSHROOMS WITH SPRING ONION GINGER SAUCE

SERVES 4 / PREPARATION 10 MINUTES / COOKING 20 MINUTES

My mum used to make a thick mushroom stew, flavoured with a little miso or often Vegemite (!), which she would serve on brown rice. I’ve taken the memory of that stew and dialed up the flavour with a punchy spring onion and ginger sauce.

2 tablespoons sunflower oil

1 onion, finely sliced

2 cloves garlic, crushed

1 tablespoon finely grated ginger

1 green chilli, deseeded, finely chopped

750g mixed mushrooms (I used flat mushrooms,

shiitake, oyster and enoki), sliced if large

2 tablespoons shiro miso

½ teaspoon potato starch cooked brown jasmine rice to serve

SPRING ONION GINGER SAUCE

4 spring onions, finely chopped

1 tablespoon finely grated ginger

2 tablespoons sunflower oil

½ teaspoon gluten-free soy sauce

½ teaspoon rice vinegar

¼ teaspoon fine sea salt a few drops toasted sesame oil

Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 3-4 minutes, stirring often. Add the garlic, ginger and chilli and cook for a further minute. Add mushrooms and cook, stirring often, for 8-10 minutes or until tender and the juices have mostly been absorbed.

Combine 1 cup of water, miso and potato starch and add to the pan. Cook for 10-12 minutes or until the sauce has reduced, adding extra water if it seems a little dry. Taste and season with salt if needed.

To prepare the spring onion ginger sauce, combine all ingredients in a bowl and mix well.

Serve the mushrooms on cooked jasmine rice, topped with a generous spoonful of sauce.

TEA A smooth, roasted green tea. We recommend Hojicha from Japan.