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slow roast miso mushrooms

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.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

slow roast miso mushrooms

  • 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

slow roast miso mushrooms 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.

Serves 4. Preparation time: 10 minutes. Cooking time: 35 minutes.

slow roast miso mushrooms
slow roast miso mushrooms

Did you know: Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.

Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng. Source: Wiki

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