Miso roasted mushrooms bring a lovely earthy, umami taste to this dish and pair beautifully with the dense bite of the spiralised courgette/zucchini noodles.
I love roasting vegetables. Not just the usual roots like carrot and parsnip, but other vegetables, too. Roasted cauliflower is an absolute dream. Roasted sprouts are 100 times better than boiled. But roasted mushrooms? Absolutely.
Roasted mushrooms release their juices and have that great ‘meaty’ texture. Miso is perfect slathered on mushrooms and onions, then I’ve roasted them all in the oven until they caramelise in the pan. This makes a fantastic sauce for pasta, noodles, or spiralised vegetables like I’ve made here, using lovely organic vegetables. I also love using mushrooms in other dishes like my thyme mushrooms on toast or mushroom pasta.
Get the recipe for Miso Roasted Mushrooms
If you make this roasted mushrooms recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
- 400g (14 oz) organic mixed mushrooms, cleaned and sliced into large chunks, small ones kept whole
- 2 organic white onions, sliced or spiralised
- 2 tablespoons olive oil
- 2 tablespoons organic white miso paste
- 1 organic garlic clove, minced
- 1 tablespoon organic soy sauce (or tamari sauce)
- Large pinch of sea salt and black pepper
- 3 tablespoons organic cream or yogurt (vegan yogurt if required)
- 2 organic courgettes/zucchinis
- Sprigs of fresh basil
- Preheat the oven to 220C / 425F
- Add the mushrooms to a large, high-sided baking tray and roast for 10 minutes.
- In a bowl, whisk the oil with the garlic, soy sauce, miso, salt and pepper, stirring to combine well, then mix in the onions.
- Pour the mixture over the mushrooms in the baking tray and gently stir to coat. Return the tray to the oven and cook for a further 20-25 minutes, stirring occasionally or until well roasted and it begins to dry out and caramelise. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.
- Meanwhile spiralise the courgette/zucchini and set aside.
- When the mushrooms and onions are nearly ready, toss the courgetti in a frying pan over a medium heat for a few minutes to warm through.
- Serve the courgetti, topped with the creamy miso mushrooms and top with the basil.
As part of the Organic Unboxed campaign, I was challenged to develop a recipe from the organic ingredients that I was sent. My mystery box contained all these amazing organic products, and it was exciting to pull out all of the surprises: from pea and quinoa pasta and organic red wine, to organic raspberries and strawberries and a bottle of milk kefir.
It was such an amazing selection of great tasting organic products and I couldn’t wait to tuck in. It’s so easy to find organic in the UK now and there are so many benefits. Foremost, the crops are exposed to far fewer pesticides. I don’t know about you, but I want to eat strawberries and raspberries, not berries covered in a cocktail of harmful chemicals! Plus, oh my, they taste so much better!
I always choose organic where possible, for many reasons: environment, nature, animal welfare, sustainability. I want to feed my family produce that is as close to the way it would be if I had grown it myself, and that means organic. I also want to preserve the earth for the future and not spray it with dangerous chemicals. Plus, I want a strawberry to taste like a strawberry!
Another passion of mine is highlighting the need to reduce food waste, which I write about in my monthly magazine column in Vegetarian Living. If you buy organic carrots, you can use their washed peelings in a carrot cake. If you buy organic cauliflower you can use the leaves in a curry. Roast organic potato peelings with rosemary and sea salt in the oven for ‘free’ crisps. Organic strawberry tops can even be popped into your glass of water to give it a lovely, natural, strawberry flavour. When you buy organic spring onions, just pop the root part into a glass of water on the windowsill and they’ll regrow in a week or so.
If you use all the parts of plants that are normally thrown away, organic is no longer a more expensive option. You’ll get a lot more dishes out of it, making it even better value for money.
It felt a bit like ‘Ready Steady Cook’ as I opened up the box to discover what organic goodies awaited me. As I pulled out ingredient after ingredient, my brain was swirling with recipe ideas.
I settled on the above ingredients to make a Japanese-style miso sauce with slow-roasted mushrooms and onions. The recipe made sense in my head, and I was thrilled when it turned out so well. We all absolutely loved it and we’ll be having it again and again. It’s so easy to turn beautiful organic ingredients into a quick and delicious meal.
Follow the fun of the campaign on social media using the hashtag #OrganicUnboxed. Check Organic UK’s Facebook page for more ideas and inspiration.
Disclosure: This recipe for Miso Roasted Mushrooms was commissioned as part of the Organic Unboxed campaign. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.