Miso butter mushrooms on barley
Pearl barley under a pile of miso-butter mushrooms and soft herbs.
Mushroom & onion toad in the hole with miso gravy
Field mushrooms and red onions baked into Yorkshire batter with a deep miso-onion gravy.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast mushrooms and onion wedges in 2 tbsp oil at 220C fan for 10 minutes.
- Step 2
Whisk flour, eggs, milk and mustard; rest.
- Step 3
Get the remaining oil smoking in the tin; pour in batter around the veg. Bake 30 to 35 minutes; no peeking.
- Step 4
Caramelise the sliced onion; stir in flour and miso, then stock; simmer to gravy.
- Step 5
Serve with peas.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 52g |
| – of which sugars | 9g |
| Fibre | 6g |
| Fat | 22g |
| – of which saturates | 4.5g |
| – of which omega-3 | 0.5g |
| Calcium | 160mg |
| Iron | 3mg |
| Salt | 1g |
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