Recipe

Miso Glazed Mushrooms By @earthofmariaa πŸ„

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Miso glazed mushrooms by @earthofmariaa πŸ„

Reeeally liked this but I made it a couple of times so below is the recipe I would use after making adjustments, found the original recipe a little heavy on tamari/ soy sauce for me! (Almost exactly like @earthofmariaa original recipe though!)

3 cups mushrooms
1 red onion, chopped
2 cloves garlic, minced
1 tbsp soy sauce
2 tsp miso paste
1 tbsp (apple) cider vinegar
2 tbsp maple syrup
3 tbsp water
1 tbsp cornflour

Boil mushrooms for 15 mins
Sauté onion & garlic in a pan
Add other ingredients to a cup & mix
Drain & rinse mushrooms
Add mushrooms & sauce to the pan with the onion & garlic – heat & mix for a few mins until sauce thickens

Serve with basmati rice & thyme or coriander πŸ™‚ πŸ‘ŒπŸΌ

(This keeps really well for a few days in the fridge if you wanna batch cook & is a lovely winter meal. I had some sauce left over- brushed it on tofu before baking & turned out UNREAL!)

Nutrition:
I always use basmati rice- it’s low fat, slow energy release & has all eight essential amino acids

Mushroom have antioxidants, B vitamins, vitamin C & selenium (which many people are apparently deficient in! You can get your daily dose of selenium from just 2 Brazil nuts a day so I usually try remember to add them to my brekkie to get it in)