Miso Roasted Mushrooms with Butterbeans
Ingredients
Mushrooms
- 300g oyster mushrooms (or mixed)
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp sesame oil
Base
- 25g butter
- 2 shallots
- 15g fresh ginger
- 2 cloves garlic
- 700g butterbeans
- 1 1/2 tbsp brown rice miso
- 2 tbsp tahini
- 1/2 tbsp rice wine vinegar
- 1 tsp smoked paprika
- 200ml veg stock
- 10g chives
- Crispy chilli oil
- 1 tbsp black sesame seeds
Cucumber salad
- 1 cucumber
- 2 spring onions
- 1 lime
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp black sesame seeds
Preparation
Tear the oyster mushrooms into small pieces, toss with soy sauce, maple syrup, and sesame oil, and roast on a lined baking tray at 190°C for 25 minutes, stirring halfway.
Peel and slice the shallots, grate the garlic and ginger. In a pan, melt butter and cook shallots for 5 minutes. Add garlic and ginger, cook for 2 minutes. In a bowl, whisk miso, tahini, rice wine vinegar, smoked paprika, and veg stock. Add to the pan with butterbeans and their juices, and simmer for 5 minutes until thick and creamy.
Smash the cucumber with the back of a knife or rolling pin, scoop out the seeds, and roughly chop into 2cm pieces. Slice the spring onions and mix with the rest of the salad ingredients.
Finely chop the chives. Top the butterbeans with roasted mushrooms and cucumber salad, scatter with chives, sesame seeds, and drizzle with crispy chilli oil.
Notes
This is a super speedy and healthy dish loaded with veggies, perfect for a quick midweek dinner that is flavour-packed and veggie-filled.
