Vegetarian · Winter
5 October 2016
Roast Miso Mushrooms with Gai Lan
First published in delicious.
Mushrooms roasted with a savoury miso butter, served with gai lan. Simple, rich and full of flavour.
Ingredients
- 75g unsalted butter, softened
- 1 tbs white miso paste
- 2 cloves garlic, crushed
- 16 small or 8 large portobello mushrooms
- 2 bunches gai lan
- 2 tsp grated ginger
- 2 tbs kecap manis
- 2 tsp sesame oil
- 2 tsp sesame seeds, to serve
- Steamed rice, to serve
Method
- Preheat the oven to 200°C fan-forced. Make the miso butter by combining the butter, miso paste and garlic.
- Spread over the mushrooms and place on a lined oven tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil.
- Over medium–high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.
- Combine ginger, kecap manis, sesame oil and oven tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.
Notes
Bunches gai lan: chinese broccoli, or other Asian greens.
You’ll find gai lan at Asian grocers.
You’ll find kecap manis at Asian grocers and larger supermarkets.
You’ll find miso at Asian grocers and most supermarkets.
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