Asian mush­room and Spring Onion

A combo of gut-friendly white miso, im­mu­nity-boost­ing mush­rooms and mag­ne­sium-rich sprouted ama­ranth makes this a nu­tri­tional force to be reck­oned with

Women's Health (UK) - - EAT SMART -


4 tbsp co­conut oil

• 1kg mixed mush­rooms, thinly sliced

• 2 tbsp white miso paste

• 2 tsp nu­tri­tional yeast flakes

• 250ml veg­etable stock

• 100ml tamari

• 150g Brazil nuts, roughly chopped

• bunch of spring onions, sliced

• bunch of flat-leaf pars­ley, roughly chopped For the crum­ble: 100g sprouted ama­ranth flakes

• 120g gluten-free oats

• 100g se­same seeds, toasted

• 1 tsp salt

• 1 tbsp fresh thyme leaves

• 3 tbsp white miso paste

• 6 tbsp co­conut oil


1. Pre­heat the oven to 180°C and heat the oil in a pan over a medium heat. Add the mush­rooms and sauté for 10 mins, then add the miso paste, nu­tri­tional yeast, stock and tamari. Bring to the boil, re­duce the heat and sim­mer for 30 mins.

2. Stir through the Brazil nuts, spring onions and pars­ley. Leave the base to re­duce while you make the crum­ble.

3. No funny busi­ness, just lob all the in­gre­di­ents into a blender and pulse un­til the mix­ture is – we hate to in­sult your in­tel­li­gence – crumbly.

4. Trans­fer the mush­room mix­ture to an oven­proof dish and sprin­kle the crum­ble over the top. Cook in the oven for 30 mins un­til it’s crunchy and molten and de­li­cious.

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