I’m about to use the word splendid.
While I have abstained from meat eating Monday-Friday with some splendid results (there it is), there is still something I miss from the meat eating process and that is the cutting. As barbaric as I’m about to sound, I do love the activity of driving a fork into a meaty article and cutting it with a knife. It’s ruffed. It’s tactical. It’s necessary. So I wanted to come up with a super quick and meatless dish that gives me that same ‘knife in and drag’ technique that I crave so much.
I’m not a serial killer, I swear.
I’ll also be dead honest when I say I was originally going to add some Hoi-Sin to the greens and make it a Hoi-Sin Greens dish. But I got home and realised I had no Hoi-Sin and still really wanted the mushroom. So I improvised with a sesame based green foundation. It’s still great in a whole other way.
Miso paste these days, by the way guys, is available for £2 in ASDA so don’t be nervous.
Preheat the oven to 200c. In a small bowl, combine two tablespoons of miso paste, the juice and zest of a lime, some salt and a dash of honey. Grab yourself four Portobello mushrooms and place in a baking tray. Cover lightly with some olive oil before evening pouring the miso mixture over the mushrooms. Slide them in the oven for 30 minutes.
For the Sesame Greens, we’re keeping it really simple. Start doing these about 15 minutes into the mushroom’s cooking time. While your mushrooms bake, bring a pan of water to a boil and add to it any greens you like. I went for mangetout and broccoli. Cook them until just tender before draining. Put them back in the pan you just boiled them in (now dry) and drizzle over a little sesame oil.
Fry them for about 5 minutes before adding some sesame seeds and a finely chopped red chili – reserving some chillies for a garnish later. Swirl around until they are coated in the seeds and red confetti. Empty these on to a plate before drizzling over a small glug of sesame oil. Remove your mushrooms from the oven and plate up, pouring the delicious miso gravy over the mushrooms and greens as you go and sprinkling over a little chili before you serve.