Funghi misti al cartoccio

Ingredienti

• 14.5 oz mixed mushroom of choice
• 1 small white onion (thinly sliced)
• 2 tbsp soy sauce
• 2 tbsp mirin (see notes for sub)
• 1 tbsp sake (see notes for sub)
• 1 tbsp miso paste (i used white miso)
• 1/2 tbsp minced garlic
• 1 tbsp vegan butter
• Green onions or scallions (for topping)
• More soy sauce (to taste if needed)
• Chili sauce or garlic chili oil
• Steamed rice
• Pickled radish

Preparazione

1. 1

   If using an oven, preheat your oven to 350°F (180°C). Prepare a sheet of aluminum foil. Mine was around 14x18 inches. Place the sheet over a deep plate or bowl and lightly press down.

2. 2

   Slice and/or break apart your mushrooms of choice. Thinly slice the onion. Place the mushrooms and onion in over the foil.

3. 3

   Add the soy sauce, mirin, miso paste, sake, garlic, and butter. Mix well with the mushrooms.

4. 4

   Scrunch the sides of the foil together and upward until you form a pouch with an opening only at the top. Seal the pouch well to prevent the sauce from seeping out during cooking.

5. 5

   If baking: Leave to bake for 30-35 minutes or until cooked to your liking.

6. 6

   If air-frying: Place the foil wrap in your air-fryer basket and leave to cook for 15-18 minutes at 350°F (180°C) - note that air fryer settings can vary, so be sure to adjust as needed.

7. 7

   After cooking, you can leave it to sit for around 5 minutes before opening the pouch. You can finish yours with more soy sauce to taste, if needed, and other seasoning of choice. I added some chopped green onions and garlic chilli oil to mine. I enjoyed mine with steamed rice and some pickled radish on the side.