Our neighbours, Eastwell Farms, grow the most beautiful oyster mushrooms, so I’m always looking for different ways to cook with them.
I’m finding so much joy cooking this way, starting with the produce. It’s a more sustainable and pleasurable way to cook with what’s local, in season, and fresh than pouring over cookbooks and scouring specialty stores for obscure ingredients – usually form overseas – that I’d only ever use once (this was the old cook in me). I still pour over those cookbooks, but this time I’m looking for inspiration or a recipe that suits what I have on my doorstep, in our garden, at our neighbours, in the community. It feels useful and purposeful cooking this way, and everything always tastes better too.
This Miso & Mushroom Stroganoff was totally delish (vegan even) and so full of meaty-mushroom flavour that I promise you won’t even miss the meat. Serve it up with you favourite pasta – I used a pulse pasta to add protein – and a good sprinkling of fresh parsley.
Makes: 4 – Prep time: 10-minutes – Cook time: 20-minutes
Ingredients:
- 250g gluten-free pasta of choice
- 600g mushrooms (I used a mix of oyster & swiss brown)
- ½ large brown onion, diced
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ¼ cup apple cider vinegar
- 1 cup vegetable stock
- ¼ cup coconut cream
- 2 Tbsp olive oil
- 1 Tbsp tomato paste
- 1 Tbsp miso paste
- Salt & pepper
- Parsley, to garnish
Instructions:
- Cook pasta according to packet directions, reserving ½ cup of the cooking water for thinning the sauce later, if desired.
- In a wide heavy-bottom pan heat the olive oil over a medium heat, then saute onions for 2-minutes until softened.
- Add mushrooms and stir occasionally so they don’t burn, they should start to caramelise after 5-minutes.
- Add the garlic and thyme and cook for a further 2-minutes.
- Add the apple cider vinegar to deglaze the pan.
- To a blender, add vegetable stock, coconut cream, tomato paste and miso and blitz together.
- Turn down the heat, pour the sauce over the mushroom mix and gently simmer (taking care not to burn). If you sauce needs thinning, add a little of your reserved pasta water.
- Season with salt and pepper, then combine the cooked drained pasta with the sauce and garnish with fresh parsley.
