Tuesday, 9 May 2017

Miso Roasted Mushrooms and Spring Onions with Japanese Tamari Superseeds

As the sun creeps closer and we start to think about the holiday season why not take your taste buds abroad with this Japanese inspired dish.

This delicious recipe works beautifully as a hearty side dish. Or, double the amount and make it your main.

SERVES: 2-3 as a side

TIME: 35-45 mins (15 mins prep, 20-30 mins in the oven)

DIFFICULTY: Easy - Medium


1 pack/box brown cup mushrooms
1 bunch of spring onions
1 heaped tbsp brown rice miso paste
1 tsp cider vinegar
1 tbsp coconut oil (melted)
1 tsp sesame oil
juice of ¼ lemon
2x tbsp Japanese Tamari Superseeds


STEP 1. Set the oven to 200°C. Chop the mushrooms into halves and the spring onions into inch long chunks, keeping the leafy bits for later.

STEP 2. Mix all the dressing ingredients in a bowl. Add the mushrooms and spring onions and mix using your hands before transferring to a baking tray.

STEP 3. Roast for 20 - 30 mins. To get them nice and crispy you may want to drain some of the liquid 15 mins in and switch to a grill setting for the last 5 mins.

STEP 4. Remove and transfer to a plate. Finish with a sprinkle of the finely chopped spring onion leaves and Japanese Tamari Superseeds.

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