Ingredients

The following ingredients have 4 Servings
  • 75g unsalted butter, softened
  • 1 tbs white miso paste
  • 2 garlic cloves, crushed
  • 16 small or 8 large portobello mushrooms
  • 2 bunches gai lan (Chinese broccoli, or other Asian greens)
  • 2 tsp grated ginger
  • 2 tbs kecap manis
  • 2 tsp sesame oil
  • 2 tsp sesame seeds, to serve
  • Steamed rice, to serve

Instruction

  • Preheat oven to 200°C. Make the miso butter by combining the butter, miso paste and garlic.
  • Spread over the mushrooms and place on a lined baking tray. Roast for 20 minutes or until soft and dark brown. Bring a large saucepan of water to the boil. Over medium-high heat, add the gai lan. Cook for 1 minute. Drain and squeeze out any excess water.
  • Combine ginger, kecap manis, sesame oil and baking tray juices. Drizzle over mushrooms and gai lan. Sprinkle with sesame seeds and serve with rice.