Creamy Miso Mushrooms

Ingrédients

• 14 oz 400grams mixed mushrooms ( cleaned and sliced into large chunks, small ones kept whole)
• 2 onions (sliced)
• 2 teaspoons olive oil
• 2 tablespoons miso paste (white or brown miso)
• 2 tablespoons water
• 1 garlic clove minced
• 1 teaspoon soy sauce or tamari sauce
• Large pinch of sea salt and black pepper
• 2 tablespoons cream (or vegan cream)
• Rice and steamed spinach

Préparation

1. 1

   Preheat the oven to 425°F/220°C

2. 2

   Roast: Add the mushrooms to a large, high-sided baking tray and roast for 10 minutes.

3. 3

   Whisk: 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.

4. 4

   Bake: 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.

5. 5

   Serve the creamy miso mushrooms with rice and steamed spinach.