Ingredients
For the roasted mushrooms:
- 500 g mixed mushrooms e.g. a mix of beech, shiitake, king oyster, and cremini mushrooms), brushed clean and sliced into large chunks, small ones kept whole
- Olive oil
For the miso sauce:
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 2 tablespoons white miso paste (shiro)
- 4 tablespoons water, divided
- 1 teaspoon muscovado sugar
- 1 tablespoon soy sauce
- sea salt and freshly ground black pepper, to taste
To serve:
- Rice and steamed broccolini
- sriracha chili sauce and soy sauce
Instructions
- Preheat the oven to 425°F/220°C (200°C fan-assisted).
- Drizzle a medium roasting pan with a little olive oil. Add the mushrooms to the roasting pan, and toss to coat with a little of the oil. Transfer to the reheated oven and roast for 10 minutes. Remove and set aside.
- Meanwhile, in a small bowl, add the miso dressing ingredients (garlic, oils, soy sauce, miso, 3 tablespoons water, sugar, salt, and pepper). Whisk until fully combined.
- Pour the miso sauce over the mushrooms and stir to combine. Bake for an additional 15-20 minutes, stirring once or twice, until the mushrooms are tender.
- Stir in 1-2 more tablespoons of water to loosen up the sauce, along with the green onions. Roast for an additional minute before removing and serving into bowls with the rice and steamed broccolini.
- Serve with soy sauce and sriracha chili sauce, for drizzling on top. Enjoy!
Nutrition
Notes
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