Japanese Miso Mushrooms
My Japanese Miso Mushrooms are quick, easy and intensely satisfying. Packed with all the umami greatness you could wish for and with a great meaty, satisfying texture. Purely delicious.
Servings: 1
Calories: 522kcal
Ingredients
- 400 g mixed mushrooms sliced/torn
- 2 tbsp sunflower oil
- 2 spring onions
- 1 garlic clove crushed
- 1 tbsp white miso paste
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tbsp mirin
- 1/4 cup water
- 1 tsp honey
- Sesame seeds garnish
- Rice to serve
Instructions
- Whisk the miso, soy, sesame oil, mirin, honey and 1/4 cup water. Set aside.
- Fry mushrooms in the oil with the whites of the spring onion (chopped) and garlic for 10 minutes until all the moisture has evaporated.
- Pour in the sauce and sizzle for 1-2 minutes.
- Top some freshly cooked rice with some mushrooms and garnish with the green parts of the spring onion (finely sliced) and some sesame seeds.
Notes
- Serving - Serve over freshly cooked rice or stirred through ramen or udon noodles.
- Fridge Storage - Cooked miso mushrooms will stay fresh for 4-5 days in the fridge. You can also meal prep them with the rice and wither eat cold or reheated in a microwave.
- Freezer - You CAN freeze the cooked mushrooms, but I prefer them fresh.
- Pre-made sauce - You can pre make the sauce in bulk and keep in the fridge for months - then just pour in to various sizzling meats or vegetables for a ready made umami bomb.
Nutrition
Calories: 522kcal | Carbohydrates: 48g | Protein: 14g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Sodium: 1813mg | Potassium: 1372mg | Fiber: 12g | Sugar: 21g | Vitamin A: 254IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 3mg