Miso Shrooms & Hispi Cabbage

Fancy a forage without leaving the kitchen? Whip up this earthy combo of Shrooms and Hispi, all brought together with a rich miso dressing. We’re talking a mix of Portobello, oyster, and shimeji mushrooms. It’s the kind of no-fuss dish that'll make you feel like you’ve just raided the farmer’s market.

Serves 4

Forkin’ Easy

Ingredients

For the Miso Dressing:

Vegetable Oil – ¾ cup
White Mellow Miso Paste – 1 cup
Rice Vinegar – ¾ cup
Sesame Oil – 5 tbsp
Fresh Ginger – 30g, finely grated
Dark Sugar – 1 tbsp
Mirin – 3 tbsp

For the Shrooms & Hispi:

Mixed Mushrooms (Portobello, oyster, shimeji, etc.) – 500-700g
Hispi cabbage – 1
Salt and pepper, to taste

For Garnish:

Fresh coriander, finely chopped
Black and white sesame seeds, mixed

Method

Prepare the Miso Dressing:

  • In a small bowl, whisk together the miso paste, sesame oil, rice vinegar, neutral oil, fresh ginger, dark sugar, and mirin until smooth and well-combined.

Prepare the Mushrooms:

  • Roughly chop the mushrooms into large chunks.
  • In a mixing bowl, toss the mushrooms with half of the miso dressing until evenly coated.
  • Spread the mushrooms on a baking tray lined with baking paper.
  • Roast in a preheated oven at 220°C for 10-15 minutes, or until tender and slightly caramelized.

Prepare the Hispi Cabbage:

  • Cut the Hispi cabbage into large pieces, similar in size to the mushrooms.
  • Season lightly with salt and pepper.
  • Toss the cabbage with 3 tablespoons of the miso dressing, reserving the rest for later.
  • Roast in the oven at 220°C for 5-7 minutes, or until lightly golden.

Assembly:

  • Arrange the roasted Hispi cabbage on an oven tray.
  • Top with the roasted mushrooms.
  • Drizzle 3 more tablespoons of the miso dressing over the dish.
  • Return to the oven and roast at 200°C for another 5-7 minutes.
  • Once out of the oven, drizzle the remaining miso dressing over the mushrooms.
  • Garnish with freshly chopped coriander and a sprinkle of black and white sesame seeds.