400g(14 oz) mixed mushroomscleaned and sliced into large chunks, small ones kept whole
2 onionssliced or spiralised
2tablespoonsmiso paste(white or brown miso)
1teaspoonsoy sauceor tamari sauce
Large pinch of sea salt and black pepper
2tablespoonscream or yogurtvegan yogurt if required
Sprigs of fresh basil
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.
This is a diet-friendly meal (just over 300 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