Roasted Miso Mushrooms with Butterbean Base
Ingredients
Mushrooms
- 400g mushrooms (e.g. golden & king oyster)
- 2 tbsp oil
- 3 tbsp soy sauce
- 2 tbsp maple syrup
Butterbean base
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 small piece ginger, minced
- 600g butterbeans, drained & rinsed
- 2 tbsp miso paste
- 200ml veggie stock
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
Toppings
- Crispy chili oil
- Spring onions, sliced
- Sesame seeds
- Kimchi
Preparation
Preheat the oven to 220°C (430°F). Toss the mushrooms with oil, soy sauce, and maple syrup. Spread on a lined baking tray and roast for 20–25 minutes, until golden and caramelized.
In a small bowl, whisk together the miso paste, veggie stock, soy sauce, and rice vinegar until smooth. Set aside.
In a pan, heat a bit of oil and sauté shallots, garlic, and ginger for 3–4 minutes, until soft and fragrant.
Add the butterbeans and the miso sauce mixture to the pan. Simmer on low for 10 minutes, gently mashing some beans to thicken the sauce.
Top the miso butterbeans with the roasted mushrooms, and finish with crispy chili oil, spring onions, and sesame seeds.
