14oz400grams mixed mushrooms cleaned and sliced into large chunks, small ones kept whole
2onionssliced
2teaspoonsolive oil
2tablespoonsmiso pastewhite or brown miso
2tablespoonswater
1garlic clove minced
1teaspoonsoy sauce or tamari sauce
Large pinch of sea salt and black pepper
2tablespoonscreamor vegan cream
TO SERVE:
Rice and steamed spinach
Instructions
Preheat the oven to 425°F/220°C
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, water, 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 the mushrooms and onions are cooked and soft. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
Serve the creamy miso mushrooms with rice and steamed spinach.
Notes
When chopping the mushrooms, it's important to make sure they are all roughly the same size. This will help them cook evenly in the oven.Use a high-sided baking pan to cook, this helps to prevent any of the sauce from boiling over. It also helps cook the mushrooms faster.Make sure the cream is stirred in last as you don't want it to separate or cook off.Serve on a bed of golden turmeric rice.For a low carb option, serve with zucchini noodles, roasted zucchini, or spaghetti squash.Makes a great main dish along with a side of vegan mashed potatoes.Serve alongside roasted turnips for a salty spicy meal.