Why I love this...
If you are after a delicious and light, Asian-inspired summer dish, then look no further than my Miso & Sesame Mushrooms with a veggie stir fry. It's vegan but has a surprisingly meaty texture that won't disappoint even those with a carnivorous preference.
Ingredients
300-400g Chunky oyster mushrooms
3 tsp Dark soy sauce
3 tsp Toasted sesame oil
2 tsp Dark brown sugar
1 x 90g Sachet miso soup paste (like Yutaka)
2 tsp Sesame seeds
Handful coconut flakes (not desiccated coconut)
Equipment
Chopping board
Chopping knife
Medium bowl, ceramic or glass & cover
Teaspoon Whisk/fork
Tablespoon
Baking tray
Aluminium foil
Wok/large frying pan (for your stir fry)
Tongs/spoon (I find tongs way easier)
Appliances: Fridge, oven & hob
Preparation
24 hours before (or at least 4-5 hrs), chop your mushrooms into large chunks
Whisk miso soup with a dash of warm water, soy sauce, sesame oil & sugar in the bowl
Coat the mushrooms in the mix, cover & leave in fridge, stirring occasionally
On the day, turn your oven to 190ยบ fan & cover your tray in foil. Chop your stir-fry veggies
Add the sesame seeds & coconut to your mushrooms, stir & then spread onto the tray
Bake for 15 minutes, turning halfway and then grill (on middle shelf) for the last 5 mins
Whilst they're in the oven, make your favourite stir-fry.
TOP TIP: Keep the sauce simple to allow the mushrooms to stand out