Umami Miso Mushrooms
When the supermarket gods give you cheap mushrooms and you just don’t fancy mushroom pakora again, then try this umami-tasting, filling dish. It’s cosy, comforting, and simple to make, yet tastes like you have spent hours slaving over a hot stove.
We served it with some rice and quinoa and would recommend also trying it with mashed potato. Scoop some on top of a slice of toasted sourdough for lunch or for a lighter dinner.
- 3 tbsp Olive Oil
- 500 g Mushrooms (Sliced)
- 3 Cloves Garlic (Minced)
- Sprinkling Red Pepper Flakes (Crushed)
- 2 tsp Balsamic Vinegar
- 1 tsp Dried Thyme Leaves
- 250 ml Vegetable Stock
- 1 tbsp white miso paste
- 2 tsp Cornflour
In a large saute pan, heat the oil over a medium heat and add the crushed pepper flakes and sliced mushrooms.
Leave to cook for a few minutes, then stir.
Once the moisture has finished releasing from the mushrooms (the pan will start to get dry) add the garlic and cook for another minute.
Add the balsamic vinegar and thyme to the pan and mix through.
In a jug, whisk the vegetable stock, miso paste, and cornflour together.
Add this mixture to the pan and stir through until the sauce thickens to your liking.
This should take around 3–4 minutes.
Serve and dive in!
