Creamy miso beans with crispy mushrooms
Method:
Tear the mushrooms(600g) roughly and mix with soya sauce and sesame oil. Roast for 40 minutes at 200C until crisp. Slice the onion and sauté in olive oil for 5 minutes, mince the garlic and then add that in too. Pour in the beans and stir. Bring to a gentle boil and reduce to simmer until thick. In a bowl, mix the miso paste with hot water until dissolved and then pour that into the beans. Mix well and then top with mushrooms, sliced spring onion and chilli oil.
Ingredients:
- canned white beans 2 (can)
- white miso 1 (tbsp)
- yellow onion 1 (pieces)
- garlic 4 (cloves)
- oyster mushroom 600 (g)
- soy sauce 1 (tbsp)
- sesame oil 1 (tbsp)
- spring onion 1 (stalks)
- chili oil 1 (tsp)
