Miso mushroom bowl

Miso mushroom bowl

miso mushroom bowl

Hope you guys are well? I am nursing a bit of a cold since Saturday so I haven’t been very active or upbeat in the last few days. I spent most of my time staying on the sofa with my cat, watching Netflix and drinking buckets of herbal tea. Duncan is in the same boat, sadly, but because his symptoms are a bit more acute so he has spent lots of that time sleeping and watching Vikings, which I am not that into anymore.

We are both frustrated with not being able to go for a run, especially that yesterday was a gloriously sunny day, but hey, I am sure there will be more of those soon, right? We’ve also been hoping for some quality time together this past weekend as it’s been all work and no play lately, but it looks like that needs a reschedule.

So in the recipe department, I went for easy, nourishing food that my body craves right now. It’s a bowl full of goodness – brown rice and stir-fried kale topped with addictive miso shiitake, which are delicious and if you are a mushroom lover, like me, it’s hard not to simply eat them all straight off the baking tray. I made some quick-pickled radishes to go with this, but if that’s too much work, simply serve it with finely shredded sushi ginger or some shop-bought pickles. A portion of kimchi would also not be out of place here.

miso mushroom bowl ingredients

miso mushroom bowl close up

miso mushroom bowl hands

serves
2-3
PREP
10 min
COOKING
30 min
serves
2-3
PREPARATION
10 min
COOKING
30 min
INGREDIENTS
QUICK PICKLED RADISHES

  • 60 ml / ¼ cup rice wine vinegar
  • 1 tsp sea salt
  • approx. 1 tbsp sugar (add more to taste)
  • 100 g / 3.5 oz radishes, sliced finely
  • a small piece of ginger, cut into thin matchsticks (optional)

MISO MUSHROOMS

REMAINING INGREDIENTS

  • 1½ cup of cooked brown rice
  • 100 g / 3.5 oz spinach or kale, steamed or stir-fried
  • 1 spring onion, sliced finely
  • sesame seeds, to decorate, (optional)

METHOD
QUICK PICKLED RADISHES

  1. Put vinegar, 60 ml / ¼ cup of water, salt and sugar in a small pot and bring everything to a gentle simmer.
  2. Place sliced radishes in a clean jar together with ginger (if using) and pour hot brine on top.
  3. Set aside for 30 minutes before using. Keep in a sealed jar in the fridge for 2 weeks.

MISO MUSHROOMS

  1. Preheat the oven to 200° C / 390° F and brush a medium baking dish with oil.
  2. Clean the mushrooms and slice them into thick slices (leaving any tiny shiitake whole).
  3. In a mixing bowl combine miso paste, rice vinegar, mirin (or maple syrup), toasted sesame oil, 2 tsp of vegetable oil and the garlic clove. You could also make 50% more of the marinade and use the rest as dressing after diluting with a little water.
  4. Stir 2/3 of the mixture through the mushrooms and place in the prepared baking dish.
  5. Bake the mushrooms for 15 minutes and then stir them, adding the rest of the marinade. Bake for another 10 minutes or so. After 10 minutes, change the oven’s function to grill / broiler and move the mushrooms closer to the top of the oven. Grill for another 5-10 minutes until caramelised in places.

ASSEMBLY

  1. Divide the rice, greens and miso mushrooms between two bowls. Sprinkle with sliced spring onion and sesame seeds, serve with pickles on the side. If needed, season with a splash or tamari / soy sauce.

NOTES
*Button and chestnut / cremini will work well too. They have a bit more moisture so it may take 5 minutes longer for them to caramelise in the oven.

**Make sure you use gluten-free miso for gluten-free version of this meal. There are miso pastes based on chickpeas, rice, quinoa that do not contain gluten.

My recipe is adapted from this recipe.

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NUTRITIONAL INFO
calories
486
24%
sugars
14 g
16%
fats
13 g
19%
saturates
2 g
10%
proteins
13 g
25%
carbs
81 g
31%
*per serving
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5.0
6 reviews, 14 comments
REVIEWS & QUESTIONS
Steff:
I've been making this recipe about once a week, but heaping on slices of fresh lemon and thyme skillet bread rather than rice, and mixing some peas in with the kale. Drool!
    Ania
    Ania:
    Sounds like a delicious twist, Steff! Thank you for your review, I'm delighted that you enjoyed these. x Ania
Keiko:
I made this last night when I couldn’t be bothered to cook and wasn’t even hungry. After one bite it bright me up and I couldn’t stop eating! So easy and delicious! I love your recipes, they are not only delicious but nutritious. Thank you as always x
    Ania
    Ania:
    Thank you so much, Keiko! That really put a smile on my face, I'm delighted to hear that you enjoy my recipes. x Ania
Yvette McPhail:
This is my new favourite recipe! I didn't make the pickled radish as wanted a kind of quick meal but will make it ahead of time to try with the mushrooms. I served with sweet potato rice and Tuscan kale. It was seriously sooo good. Thank you Ania
    Ania
    Ania:
    Thanks so much, Yvette! I'm delighted to hear that you enjoyed these. Sweet potato and Tuscan kale sound like a delicious sides! Ania
Tricia Berkow:
That’s funny! You wrote to serve pickles on the side when I think you meant pickled radishes....but I really think pickles would do very nicely 😘....sorry it’s the editor in me. Lovely, healthy, tasty dish! Thank you.
    Ania
    Ania:
    Hi Tricia,
    I must admit, I don't follow. Isn't pickled anything essentially a type of pickle? Ania
Evie Skentelbery:
Can these be eaten cold and/or reheated? They taste divine and I will be making them again! Thank you for sharing
    Ania
    Ania:
    Yes, of course! They can be eaten anyway you like them :) - they would make a perfect cold soba salad, for example. Glad to hear you enjoyed it, Evie! x Ania
Susan:
This was amazing. I loved how the roasted mushrooms were a bit chewy and so full of flavour. I was worried the stalks might be too touch, but they were amazing. And the pickled radishes... amazing and so easy. Can I say amazing about this too many times?
    Ania
    Ania:
    Sure you can ;) ! So pleased to hear that, Susan! Ania
alex:
omg this was absolutely delicious!!!!!!
    Ania
    Ania:
    I'm delighted to hear that, Alex! Thank you! Ania
Oh my word - this is the most delicious way to cook mushrooms! They're like candy! Such a lovely dinner - thank you! I'm curious to try roasting tofu in this sauce :)
    Ania
    Ania:
    I'm so happy to hear that you enjoyed them so much! Absolutely, I am sure it would be great lathered on tofu too! Ania
Sally:
"Get well! Get well soon, we hope you get well soon!"
    Ania
    Ania:
    Thank you, Sally! x
Rox:
I've always l loved Mushrooms but not until lately there been some incredible Recipes My first one Was Mushrooms stroganoff it was awesome My husband Who is not vegan thinks This is better than the Original So Now that you've posted this misco Mushroom dish definitely make this as soon as possible.
Thank you , lazy cat
    Ania
    Ania:
    Thanks, Rox! Glad to hear that! Ania
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