Cooked - Miso Mushrooms With Chickpeas And Kale

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Miso Mushrooms With Chickpeas And Kale

2.0

30 ml / 2 tbsp olive oil

300 g / 10½ oz mushrooms (I used a mixture of chestnut and shiitake), quartered

1 large banana shallot or small onion, finely diced

2-3 garlic cloves, finely diced

A few fresh thyme springs

6 lacinato kale leaves, de-stemmed

1 tbsp white miso paste

Approx. 250 g / 1½ cups cooked chickpeas + 120 ml / ½ cup aquafaba

Salt and pepper

Lemon zest and juice

A dash of smoked paprika

Pinch of chilli flakes (I used Turkish chilli, pul biber)

Cooked rice, pearl barley or crusty bread, to serve

Heat up 2-3 tsp of oil in a large frying pan.
Add chopped mushrooms to the pan. Fry them for a few minutes until browned, stirring frequently.
Add shallots, garlic and thyme leaves, the pan may need a touch more oil at this point, and sauté them until shallots become translucent and garlic soft and fragrant. Be sure to stir often.
Next add chopped kale, sauté for a few minutes.
Finally add miso dissolved in a bit of water so that it doesn't clump in one place, chickpeas and their liquid.
Allow everything to bubble for a few seconds, season with salt (if needed, miso delivers quite a lot of salt), pepper, lemon juice, zest, smoked paprika and chilli if using.
Serve with rice or other grain (pearl barely works really well) or good quality bread like sourdough, toasted if liked.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 22 weeks ago

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