MISO MUSHROOMS WITH BUTTERNUT PURÉE


INGREDIENTS:


8 x Denny large Brown Mushrooms, whole

Miso butter:

4 Tbsp butter, melted

2 Tbsp white miso paste

For the purée:

1 kg butternut, diced

250ml coconut milk

(use full fat - the reduced fat ones will result in a watery / not very luxurious purée)

Salt & pepper, to taste

Olive oil

For the salsa:

½ cup coriander leaves, roughly chopped

¼ white onion, very finely diced

2 Serrano / mild chillies, deseeded & diced

Zest & juice of 2 large limes

2 Tbsp olive oil

Fresh lime wedges, for serving

METHOD:


- Preheat oven to 200˚C.


- Toss butternut with salt, pepper and a drizzle of olive oil. Place on a baking large tray so that pieces are well spaced out. Roast for 30-40 minutes until very tender and the edges are golden brown and caramelised.


- Place butternut in a bowl and add the coconut milk. Blitz with a stick blender or in a high powered blender until smooth. Taste to adjust seasoning. Keep warm.


- For the salsa- combine all the ingredients in a bowl and mix.


- Combine butter and miso paste together. Whisk.


- Place mushrooms on a baking tray and brush them liberally all over with the miso butter. Season lightly. Roast at 200˚C for ± 7 minutes until just tender and juicy.


- Plate swirls of the butternut purée and then top with the mushrooms.


- Dollop a generous amount of fresh salsa onto each mushroom and serve straight away with lime wedges on the side.

Serves 4

Prep time: 15 minutes

Cook time: 50 minutes

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