Sticky miso mushrooms cooked in soy and chilli with handfuls of fresh herbs makes for the ULTIMATE sandwich—you’re welcome!
Directions
- Heat a medium-sized fry pan to medium heat and drizzle with olive oil and add chopped mushrooms to pan. Cook for 5-10 minuets until mushrooms are brown and softened.
- Add miso paste, crushed garlic, soy sauce and sesame seeds to pan, stir through.
- Toast bread.
- Reduce heat to low and add to the pan spinach and drizzle of sesame oil, stir through mushrooms until spinach is wilted. Remove from heat.
- Place mushroom and spinach mix on once piece of bread and sandwich. Enjoy straight away.
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Miso paste is the pantry stable you didn’t know you needed! Try adding a spoon full into sauces, spaghetti bolognaise, soups and even into brownies! -
Any excess mushroom and spinach mixture can be stored in the fridge for up to three days and used in omelettes and stir fries.
