Ingredients
| 2 tablespoons sunflower oil | |
| 1 onion, finely sliced | |
| 2 cloves garlic, crushed | |
| 1 tablespoon finely grated ginger | |
| 1 green chilli, deseeded, finely chopped | |
| 750g mixed mushrooms (I used flat mushrooms, shiitake, oyster and enoki), sliced if large | |
| 2 tablespoons shiro miso | |
| ½ teaspoon potato starch | |
| cooked brown jasmine rice to serve | |
| SPRING ONION GINGER SAUCE | |
| 4 spring onions, finely chopped | |
| 1 tablespoon finely grated ginger | |
| 2 tablespoons sunflower oil | |
| ½ teaspoon gluten-free soy sauce | |
| ½ teaspoon rice vinegar | |
| ¼ teaspoon fine sea salt | |
| a few drops toasted sesame oil |
My mum used to make a thick mushroom stew, flavoured with a little miso or often Vegemite (!), which she would serve on brown rice. I’ve taken the memory of that stew and dialed up the flavour with a punchy spring onion and ginger sauce.
Instructions
| 1. | Heat the oil in a large saucepan over a medium-high heat. |
| 2. | Add the onion and cook for 3-4 minutes, stirring often. |
| 3. | Add the garlic, ginger and chilli and cook for a further minute. |
| 4. | Add mushrooms and cook, stirring often, for 8-10 minutes or until tender and the juices have mostly been absorbed. |
| 5. | Combine 1 cup of water, miso and potato starch and add to the pan. |
| 6. | Cook for 10-12 minutes or until the sauce has reduced, adding extra water if it seems a little dry. |
| 7. | Taste and season with salt if needed. |
| 8. | To prepare the spring onion ginger sauce, combine all ingredients in a bowl and mix well. |
| 9. | Serve the mushrooms on cooked jasmine rice, topped with a generous spoonful of sauce. |
Recipes & Food Styling & Photography Emma Galloway / Tea Matches Anna Kydd, The Tea Curator
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