This one is a nice and quick weeknight recipe. Miso mushrooms, rice, greens and an egg on top! Miso with with mushrooms is a umami flavour bomb.
Serves 4 as a side
2 T toasted sesame seeds
500-600g flat mushrooms - about 4ish per person depending on size
2 T white miso (40g)
1 tsp sesame oil
2 tsp soy sauce - I used kikkoman
1-2 cloves garlic, finely grated
1 tsp rice wine vinegar
1 tsp maple syrup
Greens - I used broc and some romanesco, cooked with ginger
4 eggs, poached
Chilli sauce or Japanese spice mix shichimi togarashi was great!
Get your rice on to cook first.
Toast the seeds in a dry pan. Remove.
Add the butter (make sure the pan isn’t too hot) and add the garlic and let it sizzle for a bit (don’t brown) Add the remaining ingredients and stir to combine.
Drizzle a little oil on a flat oven tray. Lay the mushrooms in a single layer. Spoon the miso mixture onto each one. Roast at 180 for 15-20 minutes. Check after 10 and give a little shake. You want the miso butter to just be starting to caramelise and that’s when they are ready.
When the mushrooms are 5 minutes away, cook the greens and poach or fry the eggs. Serve the mushrooms and greens on top of the rice with an egg on top.
We really liked a sprinkle of shichimi togarashi on top. You can find this at supermarkets and Asian grocers.