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
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.


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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