- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 tbsp rapeseed oil
- 1 tbsp sesame oil
- 1 handfuls mixed wild Asian-style mushrooms, (such as shiitake and oyster)
- 2 cm piece ginger, peeled and julienned
- 4 shallots, peeled and sliced into rings
- 1 handfuls asparagus, woody ends removed
- 1 1/2 tbsp dark miso paste
- 2 tbsp mirin
- 1-2 tbsp soy sauce
- 60 ml water
- 1 handfuls peas, shelled
1. Heat one tablespoon of the rapeseed oil and the sesame oil together in a frying pan and lightly fry the mushrooms with the ginger for 3-4 minutes, or until the mushrooms are soft. Season, to taste, with salt and pepper.
2. In another pan, heat the remaining rapeseed oil and fry the shallots for 4-5 minutes over a medium heat, or until beginning to caramelise. Add the asparagus to the pan and fry for 2-3 minutes, until the asparagus is softened slightly but still retaining a bit of crunch.
3. In a small bowl, mix together the miso, mirin, soy sauce and water into a paste.
4. Add the peas to the pan with the asparagus, then stir in the miso paste and mix well. Put a lid on the pan and bring to the boil, cooking for a further 2-3 minutes, or until the liquid has reduced slightly.
5. To serve, pile the asparagus and pea mixture into a shallow serving bowl and spoon over the mushrooms.
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