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Miso Brothy Mushrooms with Savoury Sesame Rice

4.5
4
Notes
40 mins cook
This one is bursting with umami flavours, with fluffy sesame butter rice, roasted mushrooms and a miso broth. The most comforting, nourishing bowl.
Chloe René

Chloe René

Miso Brothy Mushrooms with Sesame Butter Rice
Serves
4
Mushroom
Pul Biber
Toasted Sesame Seeds
Jasmine Rice
Spring Onion
Nori
Soft Salted Butter
White Miso
Mushroom Stock
Olive Oil

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    Notes
    (3)

    V
    Vanessa H.
    a day ago
    I used beef broth instead and added some more seasonings (golden mountain sauce, rice vinegar, soy sauce). Overall a very comforting warm soup for breakfast, loved the crispy mushroom bits! Will def make again.
    C
    Caitlin O.
    13 days ago
    Loved this recipe! Instead of mushroom stock I used a vegan beef stock cube in 700ml of water and that worked out well. I also found it hard to blitz the butter and nori at the same time, so I put the nori sheet into a spice grinder first to blitz whilst dry and then mixed with the butter in bowl!
    M
    Michael W.
    a month ago
    Thanks for this. I can’t really see mushroom stock available apart from stock cubes or similar. Where did you get yours from? Thanks!
    D
    Doug D.
    a month ago
    Do you cook with mushrooms often? If you do, consider making your own. Keep a bag in the freezer to accumulate bits of mushrooms (like the bottoms). Strong tasting mushrooms like portobellos should be separate. Making the stock is simple. Boil for an hour with leftover parts of onions or leeks, then strain well. Salt as you wish. I use minimal salt in case I make it with something that's already salty. Freeze in useful sizes.

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