Miso mushrooms bring a lovely earthy, umami taste to this dish. The flavors pair beautifully with the dense bite of the spiralized courgette/zucchini noodles. An easy, healthy veg-packed meal that's ready in just 35 minutes. 212 calories per serving.
Commissioned post.
Miso Mushrooms
I love roasting vegetables. Not just the usual roots like carrot and parsnip, but other vegetables, too. Roasted cauliflower is an absolute dream. Roasted sprouts are 100 times better than boiled. But roasted mushrooms? Absolutely.
Roasted mushrooms release their juices and have that great 'meaty' texture. This vegan dish has that 'bite' that is so desired, but in an all-vegetable meal. It's hearty, filling and bursting with great taste
Miso is perfect slathered on mushrooms and onions, then I've roasted/baked them all in the oven until they caramelise in the pan. This makes a fantastic sauce for pasta, noodles, or spiralised vegetables.
As part of the Organic Unboxed campaign, I was challenged to develop a recipe from the organic ingredients that I was sent. My mystery box contained all these amazing organic products, and it was exciting to pull out all of the surprises: from pea and quinoa pasta and organic red wine, to organic raspberries and strawberries and a bottle of milk kefir.
It was such an amazing selection of great tasting organic products and I couldn't wait to tuck in. It's so easy to find organic in the UK now and there are so many benefits.
Foremost, the crops are exposed to far fewer pesticides.
I don't know about you, but I want to eat strawberries and raspberries, not berries covered in a cocktail of harmful chemicals!
Plus, oh my, they taste so much better!
Organic Produce
I always choose organic where possible, for many reasons: environment, nature, animal welfare, sustainability.
I want to feed my family produce that is as close to the way it would be if I had grown it myself, and that means organic. And I also want to preserve the earth for the future and not spray it with dangerous chemicals. Plus, I want a strawberry to taste like a strawberry!
Reduce Food Waste
Another passion of mine is highlighting the need to reduce food waste, which I write about in my monthly magazine column in Vegetarian Living.
If I buy organic carrots, I use their washed peelings in a carrot cake. If I buy organic cauliflower, I use the leaves in a curry. Roast organic potato peelings with rosemary and sea salt in the oven for 'free' crisps.
Organic strawberry tops can even be popped into your glass of water to give it a lovely, natural, strawberry flavour. When you buy organic spring onions, just pop the root part into a glass of water on the windowsill and they'll regrow in a week or so.
If you use all the parts of plants that are normally thrown away, organic is no longer a more expensive option. You'll get a lot more dishes out of it, making it even better value for money.
Miso Mushrooms and Courgetti
It felt a bit like 'Ready Steady Cook' as I opened up the box to discover what organic goodies awaited me. As I pulled out ingredient after ingredient, my brain was swirling with recipe ideas.
I settled on the above ingredients to make a Japanese-style miso sauce with slow-roasted mushrooms and onions.
The recipe made sense in my head, and I was thrilled when it turned out so well. We all absolutely loved it and we'll be having it again and again. It's so easy to turn beautiful organic ingredients into a quick and delicious meal.
Try my other Mushroom recipes
Mushrooms on toast
Portobello mushroom steaks
Fried gnocchi with garlic mushrooms
Broccoli mushroom one pot pasta
Mushroom, Squash and Sage Pasta
Tips and Tricks
This is a diet-friendly meal (just over 200 calories) using spiralized courgette / zucchini.
Try it with udon or rice noodles.
Delicious over spaghetti or fettucine
Easily vegan, just use vegan cream or leave out the cream
Get the recipe for Miso Roasted Mushrooms
If you make this roasted mushrooms recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
Miso Mushrooms with Courgetti
Ingredients
- 400 g (14 oz) mixed mushrooms cleaned and sliced into large chunks, small ones kept whole
- 2 onions sliced or spiralised
- 2 tsp olive oil
- 2 tablespoons miso paste (white or brown miso)
- 1 garlic clove minced
- 1 tsp soy sauce or tamari sauce
- Large pinch of sea salt and black pepper
- 2 tablespoons cream or yogurt vegan yogurt if required
To serve:
- 2 courgettes/zucchini
- Sprigs of fresh basil
Instructions
- Preheat the oven to 220C / 425F
- Add the mushrooms to a large, high-sided baking tray and roast for 10 minutes.
- In a bowl, whisk the oil with the garlic, soy sauce, miso, salt and pepper, stirring to combine well, then mix in the onions.
- Pour the mixture over the mushrooms in the baking tray and gently stir to coat. Return the tray to the oven and cook for a further 20-25 minutes, stirring occasionally or until well roasted and it begins to dry out and caramelise. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
- Meanwhile spiralise the courgette/zucchini and set aside.
- When the mushrooms and onions are nearly ready, toss the courgetti in a frying pan over a medium heat for a few minutes to warm through.
- Serve the courgetti, topped with the creamy miso mushrooms and top with the basil.
Recipe Tips
Try it with udon or rice noodles.
Delicious over spaghetti or fettucine
Easily vegan, just use vegan cream or leave out the cream
Nutrition Information
Disclosure: This recipe for Miso Roasted Mushrooms was commissioned as part of the Organic Unboxed campaign. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts - Healthy Food and Lifestyle.
Afra
Wow, so simple and so tasty. I bookmarked this recipe for a busy day. It ended up being such a long day I was so hungry I cut all sorts of corners. I sliced the mushrooms and fried them just briefly. Then I just added garlic, soy, miso and a local quark I love using. Only briefly heated it through. I think I had my dinner on the table in 10-15 minutes and wow did I enjoy it. This made it straight to my list of go-to recipes. Thank you so so much!
Platter Talk
I need to get the kitchen tool that makes the "zoodles" This recipe looks and sounds amazing. I'm a huge fan of white miso and mushroom anything. Very nice!
Heidi Roberts
This recipe looks fantastic - I love white miso paste!
Nayna Kanabar
What a lovely recipe nad so healthy too. I love your props too in the photo.
Jac -Tinned Tomatoes (@tinnedtoms)
That looks wonderful Kate. I love mushrooms so this recipe caught my attention right away. I am now hankering after this for lunch.
Rebecca @ Strength and Sunshine
O this sounds like a wonderful weeknight meal!
Claudia | Gourmet Project
sounds like the perfect back to autumn healthy dish, I'll try it with porcini 🙂
Georgina Ingham | Culinary Travels
I'm having serious prop envy here - some real beauties. Love courgetti and am really liking the idea of having mushrooms with it.
Aish Padihari
I love miso and your presentation of the dishes are always so perfect. I got to try the miso with mushroom though.
Jen | Baked by an Introvert
We love using miso! I bet it's amazing with roasted mushrooms. I can't wait to try it!!
Kerry @ Kerry Cooks
So gorgeous Katherine! I don't think I've ever tried a dish with miso, I need to give it a try
Katie Crenshaw
This looks like such a fabulous meal that I would easily forget it was healthy. I was just looking for some healthy, meatless options for my "Meatless Mondays." This will be perfect to add to my list.
Hanady
I'm obsessed with zucchini noodles. I never thought to do miso and mushrooms but I'm inspired!
Kristen
I am always looking for new zoodle recipes. this looks tasty!
Pam Greer
I can not believe that I haven't tried roasting mushrooms before!!
Cristina Leigh
I've never really liked the texture of mushrooms but with them like this in the recipe i think i'd enjoy them! My friend has recently gone veggie so i'll link her to your site!x
Elizabeth
Such a simple and elegant dish, and I LOVE your food props too! Yum!
Kaye Ford
I am not fond of mushrooms at all, but actually I reckon I could eat them in this recipe. It sounds gorgeous and I just love courgetti!