Miso Mushroom Bowl
Miso is such a versatile and delicious ingredient. As a broth base, flavor note, or glaze, it brings an authentic umami to a recipe. We use it here to bring out the earthy and deep savory notes of mushrooms. Packed with vitamin D, mushrooms also serve up vitamin B, fiber, a whole food plant-based source of protein and selenium.
By pairing miso mushrooms with a dark leafy green, garlicky notes, and fiber-rich whole grains, this becomes an immune-boosting balanced meal that can be enjoyed any time of day and elevated with a protein such as egg or salmon if that is your preference. This recipe yields 2-3 servings.
2 cups whole grains, cooked. I recommend quinoa or brown rice. Soaked prior to cooking.
1-2 bunches of dark leafy greens. Kale or chard holds up well in this recipe. Steamed or lightly sautéd.
1/2 lb (or one carton) of mushrooms of your choice.
1 teaspoon miso paste
1 tablespoon olive oil
palmful of chopped parsley
1-2 chopped cloves of garlic, rested for 10 minutes.
To prep miso to prevent clumping, mix teaspoon of paste with 3-4 ounces of hot water, stirring until smooth prior to adding to the skillet. Slice mushrooms into desired size. Add garlic to a hot skillet (medium heat) prepped with oil. Once garlic edges begins to lightly brown, add mushrooms and miso, stirring to prevent sticking and burning. Covering between stirs. Once mushrooms cook down, remove from heat and let rest for a moment, allowing excess liquid to thicken into a sauce. Toss with fresh parsley.
Construct bowl with a scoop of grains, a large serving of greens, and top with mushrooms and a touch more parsley. Definitely recommend finishing off with a spoonful of hummus, some spicy sprouts and a forkful of this super simple quick pickled cabbage for a crunch:
1 half small red cabbage, sliced thin.
1 cup boiling water
1 cup vinegar, white or apple cider will do.
1 teaspoon organic natural sugar
1/2 teaspoon sea salt
Spices of your choice: garlic, peppercorns, salt, dill…
Pour hot water over sliced cabbage in colander and allow to drain. Placed softened cabbage in a mason jar, adding spices and sugar and lastly covering with vinegar. Cap jar and give a good shake. Wait approximately 30 minutes and use to top this dish, tacos, sandwiches or salads. Will keep for approximately 3 days. Enjoy!