Miso Mushroom Bowl

By: Dr Rachel Enright
Miso Mushroom Bowl
Course
Dinner Lunch Salads
Tags
Healthy High Fibre Low-Calorie Mushroom
Info
  • Servings
    3-4
  • Prep Time
    30 mins
  • Cook Time
    15 mins
Ingredients
  • Dry organic millet 1 cup
  • Bone or veggie broth 3 cups
  • Fresh shiitake mushrooms, sliced 200g
  • Onion, diced 1 medium
  • Ginger, grated 2 tbsp
  • Garlic, finely chopped 4 cloves
  • Leafy greens, chopped 4 cups
  • Coriander, chopped ½ cup
  • Olive oil or ghee 2 tbsp
  • Miso paste 2 tbsp
  • Organic tahini 2 tbsp
  • Juice from fresh lemon 1 pc
  • Filtered water ¼ cup

Method

  1. Rinse millet and cook combined in the bone or veggie broth over medium heat until all the liquid is absorbed. Set aside.
  2. While millet is cooking prep the other ingredients.
  3. Add the oil into a frying pan. Sauté the shiitakes, onion, garlic, and ginger until onion is translucent. Then add the greens. Mix well to cook slightly and turn off heat.
  4. Add the miso, tahini, lemon and water in a small glass. Mix well.
  5. In a large bowl, add the cooked millet and veggies. Pour in the miso mixture, mix thoroughly and then plate into separate bowls.

Extra Notes

Kale, silverbeet or collards are great choices for your greens. You can also substitute the coriander for parsley, if you prefer.
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