Name: Miso Butter Mushrooms & Furikake Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese-Inspired
Ingredients: 400g Mixed Mushrooms; 200g Vegan Butter; 50g White Miso; 2 Tbsp Olive Oil; 3 Tbsp Toasted Sesame Seeds; 2 Sheets Nori; 1 Tsp White Sugar; 1 Tsp Fine Sea Salt; 150g White or Brown Rice; 2 Red Chillies; 1 Spring Onion; Chilli Flakes (optional)

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This perfectly steamed parcel is packed full of juicy miso butter mushrooms, next to a bowl of seasoned fluffy rice. A simple meal that's so satisfying to eat.

Miso Butter Mushrooms & Furikake Rice

Preheat oven to 200°C. Cut the mushrooms into small, equal-sized pieces. If you are using enoki, just cut away the ends.

Whisk together the butter, miso and olive oil until you form a smooth marinade. 

Lay two large pieces of silver foil in a bowl and place half of the mushrooms and the marinade into each. Place a chilli on top if using. Wrap it up tightly and place in an oven dish. Cook for 25 mins or until all the mushrooms are soft and cooked through.

Meanwhile, cook the rice according to packet instructions and finely slice the spring onion.

To make the furikake seasoning, add the two nori sheets to a blender and blitz until you have very small pieces, taking care not to turn it into a powder. Then add the sugar, two tablespoons of sesame seeds, salt and chilli flakes if using. Pulse until fine, again taking care not to over process into a dust. Empty out into a small bowl and mix through the last tablespoon of sesame seeds.

When the rice is cooked, divide into two bowls and spoon over plenty of furikake and top with some spring onion.

Remove the mushrooms from the oven when they are ready. Keeping them in the silver foil, place them in a bowl and open up the parcel. Don't forget to pour that delicious mushroom juice all over your rice!

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

£5-£8

Japanese-Inspired

Vegan

Veggie

Miso Butter Mushrooms &amp; Furikake Rice

849 A1053

Preheat oven to 200°C. Cut the mushrooms into small, equal-sized pieces. If you are using enoki, just cut away the ends.

Whisk together the butter, miso and olive oil until you form a smooth marinade.

Lay two large pieces of silver foil in a bowl and place half of the mushrooms and the marinade into each. Place a chilli on top if using. Wrap it up tightly and place in an oven dish. Cook for 25 mins or until all the mushrooms are soft and cooked through.

Meanwhile, cook the rice according to packet instructions and finely slice the spring onion.

To make the furikake seasoning, add the two nori sheets to a blender and blitz until you have very small pieces, taking care not to turn it into a powder. Then add the sugar, two tablespoons of sesame seeds, salt and chilli flakes if using. Pulse until fine, again taking care not to over process into a dust. Empty out into a small bowl and mix through the last tablespoon of sesame seeds.

When the rice is cooked, divide into two bowls and spoon over plenty of furikake and top with some spring onion.

Remove the mushrooms from the oven when they are ready. Keeping them in the silver foil, place them in a bowl and open up the parcel. Don't forget to pour that delicious mushroom juice all over your rice!

Mixed Mushroom

Mushroom

Gram

Vegan Butter

Miso Paste

Olive Oil

Tablespoon

Toasted Sesame Seed

Nori

Sugar

Teaspoon

Fine Sea Salt

Rice

Red Chilli

Spring Onion

Chilli Flakes

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