Roast miso mushrooms with gai lan

Name: Roast miso mushrooms with gai lan
Yield: 4
Ingredients: 75g unsalted butter, softened; 1 tbs white miso paste; 2 garlic cloves, crushed; 16 small or 8 large portobello mushrooms; 2 bunches gai lan (Chinese broccoli, or other Asian greens); 2 tsp grated ginger; 2 tbs kecap manis; 2 tsp sesame oil; 2 tsp sesame seeds, to serve; Steamed rice, to serve

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by Hayden Quinn

Sep 20, 2016

A quick and easy vegie dish using miso paste for an extra flavour hit. It's the perfect healthy midweek meal.

75g unsalted butter, softened
1 tbs white miso paste
2 garlic cloves, crushed
16 small or 8 large portobello mushrooms
2 bunches gai lan (Chinese broccoli, or other Asian greens)
2 tsp grated ginger
2 tbs kecap manis
2 tsp sesame oil
2 tsp sesame seeds, to serve
Steamed rice, to serve

Method

1.

Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
2.

Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.
3.

Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.