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Miso Mushrooms

Whole Green Health / Nutrition  / Miso Mushrooms

Miso Mushrooms

Miso Mushrooms


  • 200g mushrooms (sliced)
  • 1 x TBSP nuttelex + dash olive oil
  • 2 x tsp tamari
  • 2 x tsp balsamic vinegar
  • 2 x tsp miso paste
  • 1/2 x tsp garlic granules
  • 1/2 x tsp dried rosemary
  • 1/4 x tsp onion powder
  • Pepper


  1. Melt nuttelex in a frypan on a medium/high heat. Add a dash of olive oil whilst the nuttelex is melting to stop it from burning
  2. Add mushrooms to the pan. Stir to coat all the mushrooms in the melted nuttelex and cook for approximately 1 minute
  3. Add the tamari and cook for approximately 1 1/2 minutes. The mushrooms should be soft and the sauce starting to thicken but not completely absorbed
  4. Add the remaining ingredients (balsamic, miso paste, garlic granules, rosemary, onion powder and a few cracks of pepper – or to taste)
  5. Cook for another 2 minutes or until the mushrooms have reduced significantly in size and the sauce has thickened
  6. Serve however you like — I love these served on a thick crusty slice of toasted sourdough or as part of a vegan big breakfast

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Melissa Gray

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