A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

ROAST MISO MUSHROOMS WITH GAI LAN

A quick and easy veggie dish using miso paste to create the perfect dish to mark the end of the working week.

INGREDIENTS

• 75g unsalted butter, softened
• 1 tbs white miso paste
• 2 garlic cloves, crushed
• 16 small or 8 large portobello mushrooms
• 2 bunches gai lan (Chinese broccoli, or other Asian greens)
• 2 tsp grated ginger
• 2 tbs kecap manis
• 2 tsp sesame oil
• 2 tsp sesame seeds, to serve
• Steamed rice, to serve

• METHOD

  • 1
    Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
  • 2
    Spread over the mushrooms and place on a lined baking 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.
  • 3
    Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.