Miso Garlic Mushrooms

Mother Hope (AKA Mum) got me onto these, and there is no going back! The mellow butteriness of roasted garlic goes so well with the creamy oat miso. As ever this works with whichever fat you are most comfortable with.

Saucy Tip: We used a tbs of local rapeseed oil, plus a little extra to top them up.

Ingredients

• 1 tub of mushrooms (about 12)
• 3 large cloves of garlic
• 1 tbs Oat miso
• 1 glug of oil plus a wee bit extra

Directions

Take out the stems and lay your mushrooms on a baking tray.

Dice your garlic then add the tbs of miso and glug of oil to your chopping board, this can be done in a blender or pestle and mortar but we like the rough paste this makes as well as of course minimising washing up!

Add garlic miso paste to your mushrooms as well as a little extra oil.

Roast at 180 for 20mins / till golden.

Keep an eye on them after ten mins, time will vary depending on the size of your mushrooms.

To Serve

Enjoy on their own or on toast or as we did with haggis and chips… don’t ask.