Saucy miso potobello mushrooms in udon noodles

Summary

Yield
Servings
Sourcehttps://www.bbcgoodfood.com/recipes/saucy-miso-mushrooms-udon-noodles
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Description

Portobello mushrooms take centre stage in this satisfying Japanese-style vegetarian supper - swap for salmon fillets if you prefer

Ingredients

2 clv
crushed garlic cloves
3 T
Miso paste or miso glaze
3 T
Soy
3 T
mirin
1 T
sesame oil
4  
portobello mushrooms (large)
450 g
Straight-to-wok udon noodles
1 T
Sesame seeds, toasted
4  
Spring onions

Instructions

  1. Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.

  2. About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.